BLACK-BEAN & ZUCCHINI PANCAKES
Make and share this Black-Bean & Zucchini Pancakes recipe from Food.com.
Provided by mj Sergent
Categories Breakfast
Time 15m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
- Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.
Nutrition Facts : Calories 158.7, Fat 4, SaturatedFat 1.1, Cholesterol 3.7, Sodium 641.9, Carbohydrate 22.3, Fiber 8.5, Sugar 2.4, Protein 9.8
ZUCCHINI PANCAKES
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.
Provided by Elaine Louie
Categories dinner, quick, weekday, weeknight, pancakes, appetizer
Time 30m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
- Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
- For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK BEAN CAKES
Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 24m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
- Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
- In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
- Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
- If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.
ZUCCHINI SHIRATAKI PANCAKES
Make sure you top with a salsa that has at least a bite and the yogurt [you can use sour cream also] I used it with a corn and black bean with mild peppers. This would also be good with a gravy over it. Also would sub for chinese style pancakes in recipe
Provided by drhousespcatcher
Categories Vegetable
Time 20m
Yield 15 4 inch pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse noodles very well and cut into 2 to 3 inch pieces. For the pancake mix you can either use premade commerical mixes or your favorite homemade mix. Note make sure it is not a sweet pancake mix.
- Heat a large pan sprayed well with vegetable cooking spray over med high heat. Place the noodles in the pan and cook for several minutes. I used cast iron for this.
- Now stir in green onions, mushrooms and zucchini and continue to cook until mix is hot and zucchini and mushrooms are partially done. Reduce heat to med if needed to prevent burning .
- Next, combine Eggbeaters, pancake mix and Mrs. Dash and pepper in a bowl. Then add the noodle mix and mix well.
- If done properly all you need to do is spray the skillet you already heated with more cooking spray. Over medium heat,scoop 1/3 cup of the mixture (per pancake) onto the skillet. Note: I have used larger amounts without a problem.
- Cook until underside is golden, then flip and cook the other side. To find out if it is golden, lift gently with a spatula. Continue until all the batter is gone. Respray the skillet between pancakes when needed. Heat and then add the next pancake.
- Using the 1/3 cup it makes 15 4-inch pancakes. Large amounts makes less pancake.
- Be aware the nutritional value on the side is not correct because it is not calculating for tofu noodles. Also I used a no fat pancake mix in mine and it worked fine.
Nutrition Facts : Calories 115.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 4.5, Sodium 306.8, Carbohydrate 20.7, Fiber 1.9, Sugar 2.6, Protein 5.7
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