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Baked Vegetable Pancakes

15 mins
20 mins
Low
4.6875
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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

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 cooking spray oil

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (32)
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
Jessica Felix
10/04/2019 21:32:54
No me gusto mucho el sabor, por los chicharos.
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