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Baked Vegetable Pancakes

15 mins
20 mins
Low
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Enjoy this excellent recipe for pumpkin pancakes with carrots and mashed potatoes from the leftovers of the previous day's meal, with their rich flavor they are ideal for lunch, the best of all is that they are baked instead of fried .

Ingredients

12 portions
  • 1 cup carrot, grated
  • 1 cup pumpkin, grated
  • 1 cup mashed potatoes
  • 1/4 cups pea
  • 1/4 cups 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, grated
  • to taste salt and pepper
  • enough spray oil

Preparation

Preheat the oven to 200 ° C.
In a bowl, mix the carrot, pumpkin, mashed potato, peas and yellow corn.
Add the eggs, garlic, wholemeal flour, onion, Parmesan cheese, season with salt and pepper to your liking. Reserve.
With the help of a spoon, place on a baking sheet with waxed paper forming the pancakes, spray cooking spray and bake for 20 minutes or until the pancakes are golden brown, remove from the oven and serve with salad.

PRESENTATION

Serve the pancakes with a little salad.

TIPS

You can add salt to the pumpkin so that you dehydrate it and not release too much water when baking, this is thanks to the fact that the salt is hygroscopic, that means that it absorbs the water in the product.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
126.7
kcal
6.34%
Carbohydrate, by difference
12.3
g
4.1%
Protein
6.1
g
12.2%
Total lipid (fat)
6.1
g
9.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (33)
Carl Johnson
10/12/2020 18:02:26
Bien
Ivan Macias Ramos
24/02/2020 11:21:48
El papel encerado donde lo puedo comprar?
Francis Meza
24/01/2020 16:45:54
Deliciosa
Edïth Valfa
27/09/2019 16:01:34
Se podrá freír en lugar de hornear??
Teresa Martínez
18/04/2019 13:47:49
Buenísimo gracias
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