By France Morissette, Restless Palate
4 packed cups broccoli florets (2 cups shredded, lightly packed)
4 eggs
2 tablespoons ground flax
Seasonings
1/2 teaspoon each: turmeric, garam masala, and dried red chili flakes
2 small pinches of salt
1/4 cup finely chopped cilantro (optional)
1. Using a food processor, shred the broccoli until very fine, about the size of rice. In a large bowl, whisk the eggs with the flax and spices. Add the shredded broccoli and whisk to combine.
2. In a large frying pan over medium heat, add 1 tablespoon olive oil or coconut oil. Pour batter into frying pan, to make a 3 or 4 inch pancake. Spread the batter out slightly, if need be, with the back of a spoon. A large frying pan will easily make three pancakes at a time. Cook until golden brown, about 2 minutes, flip and cook until cooked through and set. Repeat. Batter stays good for days in an airtight container in the fridge.
Serve with cucumber cumin yogurt sauce (recipe below) or roasted red pepper jam.
Other seasoning suggestions:
Substitute the turmeric, garam masala and chilis with:
2 tablespoons fresh chopped basil and serve with bruschetta topping
1 teaspoon ground cumin and serve with your favorite salsa and chopped fresh cilantro
1/2 teaspoon each: oregano and basil and 1/4 cup grated Parmesan. Serve with marinara sauce.
1 tablespoon chopped fresh dill. Serve with sour cream.
Cucumber Cumin Yogurt Sauce
1 x 3 inch segment of cucumber, seeded
1/2 cup plain Greek yogurt
1 green onion
1/4 teaspoon cumin seeds
2 teaspoons lemon juice
1/8 teaspoon each: salt and pepper
Finely chop the seeded cucumber and green onion. Mix all the ingredients in a bowl. Season with additional salt and pepper to taste.
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