Herbed Cauliflower Pancakes
Herbed Cauliflower Pancakes
Ingredients
1 head cauliflower, cut into florets
2 eggs, lightly beaten
1 onion, grated
1-2 tsp Epicure’s Herb & Garlic Dip Mix, or Epicure’s Lemon Dilly Dip Mix
1/2-3/4 C whole-wheat or all-purpose flour
1/4-1/3 C olive oil
Epicure’s Sea Salt (Grinder), to taste
Epicure’s Black Pepper (Grinder), to taste
DIRECTIONS
In Multipurpose Pot - 12 C, simmer cauliflower until very tender, coarsely mash.
Or use Epicure’s Multipurpose Steamer on high, with lid on, for 4 minutes or until very tender. Mash cauliflower. Let cool.
Stir cauliflower with eggs, onion, Herb & Garlic Dip Mix or Lemon Dilly Dip Mix and flour, adding flour slowly to form a thick batter. Season with salt and pepper blend.
Heat oil in Sauté Pan over medium heat. When hot, carefully spoon in large spoonfuls of batter and flatten slightly. Fry for 2–3 minutes per side, until browned.
Keep warm and serve with applesauce and sour cream or your favourite Epicure’s dip.
