Potato & Broccoli Pancakes - Recipe

Easy, quick, gluten free, potato & broccoli pancakes topped with smoked trout and avocado.

Serves

Prep in

10 minutes

Cooks in

20 minutes

I see pancakes as the ultimate fridge clean out speedy meal. Honestly, I think you'd be hard pressed to find something I can't sneak into a batter.

And these savoury pancakes were one such throw together situation for a quick lunch last week. Created from the random assortment my fridge had to offer. They were so good, I made fresh batch for next week and I had to share them.

As with most of my quick recipes, they can be adapted to whatever you've got in stock & topped with your favourite choices.

Makes 6 pancakes.

Key Facts

Zero waste
Gluten free
High fibre
Freezer friendly

Ingredients

2 medium waxy potatoes quartered & boiled for 8-10 minutes until tender
3 organic eggs
1 small broccoli
1/2 bunch parsley
1/2 cup parmesan, nutritional yeast or another cheese of choice

1/3 cup cassava flour
1 teaspoon baking powder
1/4 cup milk of choice
Seasonings - salt, pepper, nigella seeds, chilli flakes, dried oregano to taste

Preparation

01

Preheat your oven to 200°C.

02

Coarsely grate your potatoes when they’re cool enough to handle, add to a bowl & use your hands to squeeze into a smooth paste (this releases the sticky starch better than mashing).

03

Finely chop the broccoli & parsley, add to the potato with the rest of the ingredients except the milk, eggs & flour, working to a smooth paste with your hands. In go the eggs, mix them through before finally working in the flour. Loosen with the milk slightly.

04

Heat a large frying pan on medium & drop in 1/4 cup of batter per pancake. Cook for 2 minutes until golden & you can flip easily, seal on the other side, then transfer to a lined baking tray & repeat with the rest of the mix.