Spring is here (even though we are still registering winter temperatures this week). I wanted to share some low-carb dishes to enjoy so we can get ready for when we shed all the coats, heavy sweaters and wear some lighter clothing. This dish is actually a round two recipe from a dish I made during St. Patrick's week. I made my low-carb cauliflower broccoli mash and I decided to turn them into some savory pancakes. I actually ate these with some chicken curry like I would do a roti. They were low-carb and filled me up wonderfully, but light enough not to weigh me down. This will definitely me a fun recipe to revisit again.
2 cups leftover cauliflower broccoli mash (see recipe here)
1/2 cup chickpea (gram) flour (available in Indian Grocery Stores)
3 large eggs
1 medium onion (chopped in food processor or finely diced)
1-2 jalapeno peppers (chopped in food processor or finely diced)
1 bunch green scallions (chopped in food processor or finely diced)
red chili flakes to taste
1-2 tsp cumin seed
1 tsp grated fresh garlic
1 tsp grated fresh ginger
salt to taste
Directions:
Chop white onions, green onion and jalapeno peppers to a small dice (I used a food processor to do this). Then add to eggs, red chili flakes, salt, garlic, ginger, cumin seeds and mix well.
Mix in chickpea (gram) flour (sift flour if necessary to avoid lumps) with the broccoli cauliflower mash. Grease a nonstick frying pan or skillet with a little canola oil and ladle small pancakes on medium high heat.
Cook for a few minutes and flip over and cook other side until pancake is cooked though. Serve with butter or curry. Enjoy.
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