Guadalupe Domínguez

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Baked Vegetable Pancakes

35 minutes

Easy

12 servings

Guadalupe Domínguez

Enjoy this excellent recipe of pumpkin pancakes with carrot and mashed potatoes from the leftovers of the previous day's meal, with their rich flavor they are ideal for lunchtime, the best thing of all is that they are baked instead of fried .

Ingredients

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1 Cup of carrot grated
1 Cup of pumpkin grated
1 Cup of mashed potatoes
1/4 of Cup of pea
1/4 of Cup of corn cob yellow, shelled
1 piece of egg
1 tablespoon of Garlic finely chopped
1/4 of Cup of integral flour
1/2 Cup of onion finely chopped
1 Cup of Parmesan grated
to taste of salt and pepper
enough of spray oil

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Preparation

Preheat the oven to 200 ° C.

In a bowl, mix the carrot, pumpkin, mashed potatoes, 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 tray with waxed paper forming the pancakes, spray oil and bake for 20 minutes or until the pancakes are browned, remove from the oven and serve with salad.

PRESENTATION

Serve the pancakes with a little salad.

TIPS

You can add salt to the pumpkin to dehydrate it and do not release too much water at the time of baking, this is because the salt is hygroscopic, that means that it absorbs the water of the product.

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Baked Vegetable Pancakes

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

143

kcal

7.2%

Carbohydrates

13.2