Savory Vegetable Pancakes

• 2 Tbs. unsalted butter
• 1/2 medium yellow onion, finely diced (about 1 cup)  
• 1/4 green bell pepper, cored, seeded, and cut into small dice
• 1 cup coarsely grated carrots (from about 2-medium carrots)
• 1/4 cup finely chopped celery (from about 1/2 rib)
• 1 packed cup baby spinach (about 2-1/4 oz.), chopped
• 2 large eggs
• 1/2 cup fresh white breadcrumbs
• Kosher salt and freshly ground black-pepper
• 1/4 cup vegetable oil
• Sour cream, chopped tomato, and fresh cilantro for garnish

Tip:

Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.

In a medium sauté pan, melt the butter over medium heat and sauté the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and sauté for 2 minutes. Set aside to cool.

In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-tsp. salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.

Heat the oil in a large sauté pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.