Crisp, savory vegetable pancakes are topped with a flaxseed spiced goat cheese sauce bursting with flavor.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Ingredients Servings 4 8 24 48 80 100 Flaxseed with Mediterranean Herbs Blend | Serves 4 1 tbsp Flaxseed Meal 1 tbsp McCormick Culinary ® Italian Seasoning 1 tsp McCormick Culinary ® Paprika 1/2 tsp McCormick Culinary ® Fennel Seed Goat Cheese Sauce | Serves 4 1/2 cup Greek Yogurt, plain, full fat 1/3 cup Whole Milk 2 tbsps Goat Cheese, softened 1 tsps Flaxseed with Mediterranean Herbs Blend 1/4 tsp Salt Herbed Vegetable Pancakes | Serves 4 3 tbsps Vegetable Oil 1 cup Onion, 1/4" dice 1/2 cup Green Bell Pepper, 1/4" dice 1/2 cup Carrots, shredded 1/4 cup Celery, 1/4" dice 1 cup Baby Spinach, packed, rough chop 1 cup Zucchini, grated, squeezed dry 2 each Eggs, beaten 1/2 cup Breadcrumbs 1 tbsp Flaxseed with Mediterranean Herbs Blend 1 tsp Salt 1/2 tsp McCormick Culinary ® Black Pepper, Coarse Grind Procedure Flaxseed with Mediterranean Herbs Blend In a bowl combine flaxseed, Italian Seasoning, paprika and fennel seed. Mix well and store in an airtight container.
Goat Cheese Sauce In a bowl combine yogurt, milk, goat cheese, flaxseed blend and salt. Mix well. Hold refrigerated for service. Vegetable Pancakes In a sauté pan over medium heat add oil. Once hot, add onions, bell pepper, carrots and celery. Cook until tender. Add spinach and cook until wilted. Remove from heat and cool mixture. In a bowl combine cooled vegetable mixture, zucchini, eggs, breadcrumbs, flaxseed blend, salt and pepper. Mix until ingredients are evenly distributed. Refrigerate to allow mixture to firm up. Use a #20 scoop to portion vegetable mixture. Form into 1/4" cakes and place on parchment lined sheet tray. Hold refrigerated for service.
Service For each serving, in a sauté pan over medium heat add 2 tablespoon oil. Fry 3 vegetable cakes on each side until golden brown.
Plate as desired and top with 3 tablespoons Goat Cheese Sauce. Serve hot. CHEF’s TIP!
Vegetable cakes can be baked instead of fried by roasting at 375°F for 15 minutes.
Recipe type: Breakfast and Brunch Cuisine: America NUTRITION INFORMATION (per serving) Calories: 210 cal Sodium: 630 mg Carbohydrates: 17 g Protein: 9 g