Vegetable pancakes with creamy broccoli sauce
3 servings
60 minutes
Vegetable pancakes with creamy broccoli sauce are a refined dish that combines the tenderness of young zucchini and carrots with the soft creamy texture of broccoli. This recipe has roots in European cuisine, where special attention is paid to the harmonious combination of flavors and textures. The pancakes acquire a golden crust, and their rich vegetable flavor is perfectly complemented by the creamy sauce, creating a subtle balance between the sweetness of carrots and the slight acidity of kefir. This sauce is a true culinary delight; its velvety texture and mild spiciness make the pancakes an ideal dish for both a light dinner and a festive table. They can be served with herbs or complemented with favorite spices – the result is invariably delightful.
1
Grate the zucchini and carrot on a fine grater.
- Carrot: 1500 g
- Baby courgettes: 300 g
2
Chop green onions and dill into the mixture.
- Spring onion: 30 g
- Dill: 30 g
3
Salt and pepper the mixture to your taste.
- Salt: to taste
- Ground black pepper: to taste
4
Mix the flour until the mass is homogeneous.
- Wheat flour: 4 tablespoons
5
Add baking soda and kefir.
- Baking soda: 0.3 teaspoon
- Kefir: 100 ml
6
Let the dough rest for 20 minutes at room temperature.
7
While the dough rests, prepare the sauce. Cut the broccoli and onion into small pieces and sauté them in butter until soft. Then add sour cream and cream and blend with a blender. Simmer on low heat for no more than 5 minutes. The sauce is mild in flavor; if you like spiciness, you can season it with spices or add ground garlic to your taste.
- Broccoli: 150 g
- Onion: 150 g
- Butter: 2 tablespoons
- Sour cream: 150 g
- Single cream 10% fat: 50 ml
- Garlic powder: to taste
8
Shape the vegetable patties, coat them in breadcrumbs or a bran mixture, and fry until golden. You can also make them without the coating, in which case the pancakes are softer and without a crust. I prepare them both ways.
- Breadcrumbs: to taste
