Broccoli Pancakes

4 servings

90 minutes

Broccoli pancakes are a refined combination of lightness and spiciness. This recipe draws inspiration from traditional European cuisine, blending the tenderness of broccoli with rich creamy notes and a spicy hint of oregano. Broccoli, known for its health benefits, becomes the delicate base of these pancakes, while garlic adds a slight sharpness. Wheat flour and eggs provide the perfect texture – a golden crispy crust on the outside and softness and juiciness on the inside. The pancakes are perfect for breakfast, a light dinner, or as a snack. They can be served with yogurt or cheese sauce, adding fresh herbs to complete the flavor palette. This dish not only delights with its taste but also fills you with energy and comfort.

Energy value per serving

• Calories: 353.5
• Proteins: 14.8g
• Fats: 20.9g
• Carbohydrates: 28.4g

Ingredients

• Broccoli cabbage: 500 g
• Wheat flour: 100 g
• Cream 30%: 100 ml
• Chicken egg: 4 pc
• Garlic: 2 clove
• Dried oregano: 1 tbsp
• Vegetable oil: 20 ml
• Freshly ground black pepper: to taste
• Salt: 1 tsp

Cooking steps

1. Boil broccoli in salted water, drain, let cool, and chop finely.

   Required ingredients:

   • Broccoli cabbage: 500 g
   • Salt: 1 teaspoon

2. Crush the garlic with a garlic press. In a bowl, mix broccoli, garlic, oregano, eggs, cream, flour, salt, and pepper and leave in the refrigerator for 30 minutes.

   Required ingredients:

   • Broccoli cabbage: 500 g
   • Garlic: 2 cloves
   • Dried oregano: 1 tablespoon
   • Chicken egg: 4 pieces
   • Cream 30%: 100 ml
   • Wheat flour: 100 g
   • Salt: 1 teaspoon
   • Freshly ground black pepper:  to taste

3. Heat oil in a non-stick pan over medium heat and spoon the batter to make pancakes. Fry them until golden brown on both sides.

   Required ingredients:

   • Vegetable oil: 20 ml