Silverbeet Pancakes
Transform humble greens into a comforting, savoury meal with these simple Silverbeet Pancakes. This rustic, quick-to-prep recipe mixes finely chopped silverbeet with aromatic garlic and oregano, using just a touch of flour and egg replacer to bind them before frying to a deep, dark golden crisp. Served alongside fresh tomato salsa and steamed broccoli, it's a wholesome, nourishing, and budget-friendly lunch or dinner that makes eating your greens a total joy. From Elias' food journal.
Serves 2 | Prep time: 15 mins | Cooking time: 10 mins
INGREDIENTS
- silverbeet
- garlic, minced
- a pinch of salt
- a little pepper
- oregano
- 1 egg replacer egg per pancake
- 1 Tbsp of flour
- broccoli
- tomato salsa
- lemon
- olive oil
METHOD
- Thoroughly wash silverbeet, chop finely, add minced garlic, salt, pepper, oregano, 1 egg replacer egg per pancake and about a tablespoon of flour to help bind it all together.
- Then fry in pan until dark golden.
- Pictured in the bowls are stems of the silverbeet salad dressed with lemon, olive oil and a pinch of salt, steamed broccoli and tomato salsa.
Note: You can make your own variations with different spices and veggies depending on your personal taste.
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