Mediterranean Savory Vegetable Pancakes
Transform ordinary latkes into something extraordinary with these Mediterranean Savory Vegetable Pancakes! Featuring an irresistible combination of fresh vegetables and herbs, these pancakes are not only delicious but also a fantastic way to use up ingredients in your pantry. The blend of sweet potatoes, zucchini, and aromatic herbs such as dill, mint, and parsley brings a burst of flavor to every bite. The addition of creamy feta and Parmesan adds richness, while the buttermilk and cream cheese create a delightful texture. Perfect as a main dish or a standout appetizer, these pancakes can be served warm or at room temperature alongside a zesty dipping sauce. Don't be intimidated by the number of ingredients; the preparation is straightforward and rewarding!
N/A
Servings
276
Calories
21
Ingredients
Ingredients
buttermilk
1 cup (none)
cream cheese
4 ounces (room temperature)
garlic
1 clove (minced very fine)
salt
1/2 teaspoon (or to taste)
fresh dill
1/3 cup (minced)
brown rice
1/2 cup (none)
lentils
1/2 cup (none)
water
3 cups (none)
grated zucchini
2 cups (packed)
grated sweet potatoes
2 cups (packed)
onion
1 large (minced (about 1 cup))
salt
1 teaspoon (none)
feta cheese
8 ounces (crumbled)
parmesan cheese
3/4 cup (grated)
garlic
3 cloves (minced)
fresh parsley
1/2 cup (minced)
fresh dill
1/3 cup (minced)
fresh mint
1/3 cup (minced)
egg
1 (none)
rye flour
1 cup (or all-purpose flour)
oil
to fry (use olive oil or your preferred frying oil)
Instructions
1
In a mini-blender, combine all sauce ingredients until smooth. Transfer to a small crock, cover with plastic wrap, and refrigerate to allow the flavors to meld.
2
In a small saucepan, bring 3 cups of water to a boil. Stir in the brown rice and boil for 30 minutes. Add the lentils and continue boiling for an additional 20 minutes until both are tender and the mixture resembles porridge. Remove from heat and let cool; it will thicken as it cools.
3
In a colander, combine the minced onion, grated zucchini, and sweet potato. Toss with 1 teaspoon of salt and allow to drain for 30 minutes. After draining, take handfuls of the mixture and squeeze to remove excess moisture. Transfer to a large mixing bowl.
4
Add the cooled rice and lentil mixture, minced garlic, crumbled feta cheese, grated Parmesan cheese, minced parsley, dill, mint, egg, and rye flour to the bowl with the vegetable mixture. Mix thoroughly by hand until evenly combined. Cover the bowl and refrigerate for at least 30 minutes to firm up.
5
In a large non-stick skillet, pour enough oil to reach ¾ inch up the sides. Heat over medium-high heat until hot enough for a small amount of the latke mixture to float and fry briskly upon contact.
6
Using about 2 tablespoons of the latke mixture, shape each portion into a patty about 3 inches in diameter and ½ inch thick. Fry each patty for 4-5 minutes per side, or until golden brown. Carefully flip with a spatula, ensuring the patties hold their shape.
7
Once crispy and golden, remove the patties from the skillet and drain on paper towels to absorb any excess oil. Repeat with the remaining mixture.
8
Serve the warm or room temperature pancakes with the chilled dipping sauce on the side.
Nutrition Information
13
Fat
29
Carbs
8.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Savory Vegetable Pancakes?
They are a flavorful twist on traditional latkes made with a variety of vegetables, grains, and Mediterranean-inspired herbs and cheeses.
What vegetables are included in this recipe?
The main vegetables used are grated zucchini, grated sweet potatoes, and minced onion.
What herbs provide the Mediterranean flavor?
The pancakes feature a fresh blend of dill, mint, and parsley.
What types of cheese are used in the pancake mixture?
The recipe calls for crumbled feta cheese and grated Parmesan cheese.
How do I prepare the dipping sauce?
Combine buttermilk, cream cheese, minced garlic, salt, and minced fresh dill in a mini-blender until smooth, then refrigerate to meld the flavors.
How long should the brown rice and lentils cook?
Boil the brown rice for 30 minutes, then add the lentils and boil for another 20 minutes until the mixture resembles porridge.
Why is it important to salt the grated vegetables?
Salting the zucchini, sweet potato, and onion helps draw out excess moisture which prevents the pancakes from being too soggy.
How long should the vegetables drain?
The vegetable mixture should be placed in a colander and allowed to drain for 30 minutes.
What is the next step after draining the vegetables?
After draining, you must take handfuls of the mixture and squeeze out any remaining excess moisture before mixing with other ingredients.
What type of flour is used as a binder?
The recipe recommends rye flour, but all-purpose flour can be used as a substitute.
Should the mixture be refrigerated before frying?
Yes, the combined mixture should be covered and refrigerated for at least 30 minutes to firm up.
How much oil is needed for frying?
Pour enough oil in the skillet to reach approximately 3/4 inch up the sides.
What is the ideal size for each pancake?
Each patty should be shaped to about 3 inches in diameter and 1/2 inch thick.
How long do the pancakes need to fry on each side?
Fry each patty for 4 to 5 minutes per side until they become golden brown and crispy.
Can I serve these pancakes at room temperature?
Yes, these pancakes can be served either warm or at room temperature.
What is the calorie count for a serving?
Each serving contains approximately 276 calories.
How much protein is in each serving?
There are approximately 8.5 grams of protein per serving.
What is the fat content per serving?
Each serving contains about 13 grams of fat.
How many grams of carbohydrates are in a serving?
There are 29 grams of carbohydrates per serving.
Is there an egg in this recipe?
Yes, one egg is used to help bind the vegetable and grain mixture.
What kind of oil should I use?
The recipe recommends olive oil or your preferred frying oil.
How many cloves of garlic are required for the pancake mixture?
The pancake mixture requires 3 cloves of minced garlic, in addition to the 1 clove used in the sauce.
How many ingredients are in this recipe in total?
There are a total of 21 ingredients used in this recipe.
Are these pancakes suitable for appetizers?
Yes, they make for a standout appetizer or can even be served as a main dish.
Should I use fresh or dried herbs?
The recipe specifically calls for fresh parsley, fresh dill, and fresh mint for the best flavor.
What should I do after removing the pancakes from the skillet?
Drain the crispy patties on paper towels to absorb any excess oil.
What texture should the rice and lentil base have?
The mixture should be boiled until tender and thickened into a porridge-like consistency.
What makes the dipping sauce creamy?
The combination of buttermilk and room temperature cream cheese creates the creamy texture of the sauce.
Is this recipe considered healthy?
Yes, it is tagged as healthy eating and includes a variety of nutrient-dense vegetables and grains.
What is the suggested serving accompaniment?
Serve the pancakes with the chilled buttermilk and cream cheese dipping sauce on the side.