12 January, 2020
Veggie Pancake with Whipped Ricotta
Veggie Pancake with Whipped Ricotta
Serves: 8
Ingredients:
- 1 large carrot
- 1 zucchini
- 1/4 Chinese cabbage
- 4 spring onions
- 1/3 cup plain flour
- 1 teaspoon crushed garlic
- 1/3 cup smooth ricotta
- 4 eggs
- Salt & pepper to taste
Whipped ricotta ingredients:
- 1/3 cup smooth ricotta
- 1 teaspoon garlic extra virgin olive oil
- 1 teaspoon lemon juice
Method:
- Spiralise or finely julienne the zucchini and carrot and place in a mixing bowl
- Add the finely shredded cabbage (excluding the thicker core) and the shredded spring onion
- Add the flour and mix well ensuring all the vegetables are evenly coated
- Add in the remaining ingredients and mix well until evenly coated and well mixed
- Spray a non stick frying pan with cooking spray and place even sized dollops of the mixture gently evening in thickness
- Cook for 3-5 minutes over a medium-low heat until golden brown
- Flip the pancake and flatten slightly with your flip and cook for another 3-5 minutes until full cooked
- Place on paper towel to drain any excess moisture while cooking the rest of the mixture.
- To make the whipped ricotta place the ricotta, garlic EVOO and lemon juice in a blender and combine until well mixed and creamy
- Serve the pancake either cold or warm topped with a spoonful of whipped ricotta
Nutritional Value per portion:
- Calories: 90
- Total fat: 4.5g
- Total carbs: 6.7g
- Sugar: 0.5g
- Protein: 5.3g
Recipe Notes:
- Store in an air tight container for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.