Potato Broccoli Pancakes with Cashew Creme Fraiche

     I was inspired to make these potato broccoli pancakes today after going to the grocery store and seeing a box of Dr. Praeger's broccoli pancakes in the freezer section. I read the ingredients and saw it had egg whites so I didn't buy them. Besides it seemed to me that this would be a very simple dish to make.  For  $6. a box, I was sure I could make these for a lot less. I picked up a broccoli crown for 64 cents and a russet potato for $1.01. That was the main ingredients and the rest I had at home. So for about $2. I made even more pancakes than came in the frozen box. There are times I will go for a convenience item but this was not one of  them.

     For those of you that need this to be even more simple, then just pick up some frozen chopped broccoli. You'll need about 2 cups chopped. If you don't want this to be gluten free then substitute whole wheat flour for the chickpea flour. I love chickpea flour, gluten free or not, it adds such a wonderful sweet nutty flavor. 

     There are a variety of condiment toppings that would go with these.  I served these today with a Cashew Creme Fraiche. Making the creme fraiche is really not a recipe but just a few ingredients that you blend. These are also delicious with salsa or ketchup. I think this is one of those foods that you can get some kids to eat a vegetable. My grandson would be a tough sell but if I were closer I certainly would make these for him. Maybe use less broccoli and chop it really fine because texture is an issue for him. 

     After making these I thought next time I am going to do these with sweet potato! These would also freeze easily. Just place parchment or wax paper between each pancake and slip into a Ziplock freezer bag. 

Enjoy! 

Potato Broccoli Pancakes

Makes about 9 pancakes

Gluten-dairy-egg free

Ingredients:

1 russet potato, washed & cut in 2” chunks (leave on peel)

1 broccoli crown, break apart florets & chop the stem

¼ C. finely chopped onion

¼ C. chickpea flour*

1 flaxseed egg: 1 T. ground flaxseed + 3 T. water

½ C. nondairy shredded cheddar cheese (optional)

½ t. dried thyme

½ t. dried oregano

¼ t. garlic salt

¼ c. almond milk (or other nondairy milk)

Salt & pepper

*chickpea flour is made from ground chickpeas. It is also called garbanzo bean flour, chickpea or besan flour. This flour adds protein, fiber and iron to baked items. I like to use it in savory foods like these potato pancakes and veggie burgers. It is a staple in Middle Eastern and Indian baking.

Directions:

1. In a medium saucepan, add the potato. Fill with cold water to cover the potatoes half way. Bring the water to a boil then reduce it to a simmer. Cook the potatoes until fork tender, about 6 minutes. Strain the cooked potatoes and place them in a large mixing bowl. Mash the potatoes. Season them with salt & pepper.

2. While the potatoes are cooking, put the cut broccoli in another saucepan. Add about 1” of water. Bring to a boil then reduce to a simmer, cook about 5 minutes. As soon as the broccoli is tender, remove it from the heat and strain. Place the cooked broccoli on a cutting board and rough chop it. You should have about 2 cups of cooked chopped broccoli. Add the chopped broccoli to the bowl with the potatoes.

3. To the potato-broccoli mix add the chopped onion, chickpea flour, flax seed egg, nondairy cheese, thyme, oregano and garlic salt. Stir to combine. If the mixture needs some moisture to help it bind together more then add the milk 1-2 T. at a time.

4. Use a ¼ c. measuring cup to scoop out the mixture and shape into 1/2” thick patties. Place the patties on a cutting board or plate.

5. Heat a griddle to 350°F. Spread a small amount of coconut oil on the griddle, about ½ T. Add the patties, cook them 2-3 minutes per side.

Serve with Cashew Crème Fraiche-

This is best when you can chill it before serving. Try to make it a few hours in advance or even the day before. If you are short on time then just blend up before serving.

1. Before you begin preparing the potato cakes, place 1 C. of raw cashews in a bowl. Add cold water to cover them. Let them soak will you prepare the potato cakes.

Note- If you can, it is best to soak the cashews for 8 hours or over night for the creamiest results.

2. Drain the cashews and put them in a small blender. Add water to cover them and 2 tsp. apple cider vinegar. Blend until creamy. Add a little more liquid if needed. Taste, add a little more apple cider vinegar if desired (1 tsp. at a time).

3. If you have a really good blender then your mix should get really creamy. If not, then you may want to press it through a fine strainer to get a creamy consistency. Refrigerate until needed.