Baked Vegetable Pancakes

Yamilette González
Enjoy this excellent recipe for pumpkin pancakes with carrot and leftover mashed potatoes from yesterday's meal; with their rich flavor, they are perfect for lunchtime. Best of all, they are baked instead of fried.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup carrot, shredded
  • 1 cup pumpkin, shredded
  • 1 cup mashed potatoes
  • 1/4 cups peas
  • 1/4 cups ear corn, yellow, shelled
  • 1 egg
  • 1 tablespoon garlic, finely chopped
  • 1/4 cups whole-wheat flour
  • 1/2 cups onion, finely chopped
  • 1 cup Parmesan cheese, shredded
  • salt and pepper
  • cooking spray
Preparation
15 mins
20 mins
Low
  • Preheat the oven to 200° C.
  • In a bowl, mix the carrot, pumpkin, mashed potatoes, peas, and yellow corn.
  • Add the eggs, garlic, whole wheat flour, onion, parmesan cheese, and season with salt and pepper to taste. Set aside.
  • Using a spoon, place the mixture on a baking sheet lined with parchment paper, forming the pancakes. Spray with cooking oil and bake for 20 minutes or until the pancakes are golden brown, then remove from the oven and serve with salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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