Vegetable Pancakes with Pears
Vegetable pancakes with pears is a recipe featuring fresh ingredients from the potato pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g pumpkin (e.g., butternut, muskmelon)
- 200 g waxy potatoes
- 200 g carrots
- 3 spring onions
- 60 g grated Emmental cheese
- 1 egg
- Salt
- Pepper
- freshly grated nutmeg
- 2 tbsp breadcrumbs
- 5 tbsp Rapeseed Oil
- 3 small pears
- 2 tbsp lemon juice
- a handful of watercress (or field salad as substitute)
- 40 g walnut kernels
Instructions
-
1.
Peel and grate the pumpkin, potatoes, and carrots. Wash, trim, and finely chop the spring onions. Combine the vegetables with cheese and egg in a bowl and mix well. Season with salt, pepper, and nutmeg. If the batter is too soft, fold in some breadcrumbs. Preheat the oven to 80°C (upper and lower heat) and line a tray with parchment paper.
-
2.
Heat a little oil in a non-stick pan and pour about 2 tbsp of vegetable mixture for each pancake, flattening it. Flip after about 5 minutes until lightly browned, then keep warm in the oven. Repeat for all pancakes.
-
3.
Wash the pears, remove the core, and slice into thin wedges. Drizzle with lemon juice. Wash and dry the watercress. Arrange the pears with the watercress and walnuts on plates. Serve alongside the pancakes.
-
4.
Serve with a yogurt dip if desired.
