Packed with the goodness of pumpkin, carrots, and vibrant vegetables, these Savory Pumpkin and Vegetable Pancakes are a flavorful, nutrient-rich dish that’s perfect for any meal. Enhanced with herbs, spices, and melted mozzarella, these pancakes are crispy on the outside and soft on the inside. They pair beautifully with a creamy cucumber herb sauce made from Greek yogurt, mayonnaise, and fresh herbs, adding a refreshing and tangy element. Whether served as a snack, side dish, or light meal, this recipe is bound to be a crowd-pleaser.
Full Recipe:
Ingredients:
For the Pancakes:
Eggs: 3
Milk: 200 ml
Flour (All-Purpose): 200 g (7 oz)
Pumpkin: 400 g (14 oz), grated
Carrot: 1, grated
Butter: For greasing
Oil: For frying
Garlic: 3 cloves, minced
Bay Leaves: 2
Tomatoes: 3, chopped
Red Pepper: 1, diced
Leek: 1, finely chopped
Parsley: Fresh, chopped
Salt, Paprika: To taste
Dry Herbs (of your choice): To taste
Breadcrumbs: For coating
Mozzarella: 100 g (3.5 oz), shredded
For the Sauce:
Greek Yogurt: 200 g (7 oz)
Mayonnaise: 2 tablespoons
Salt, Black Pepper: To taste
Peppers: Finely chopped
Parsley and Dill: Fresh, chopped
Cucumber: 1, finely grated
Garlic: 2 cloves, minced
Steps to Make It:
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Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
