These pancakes will be snatched from the table even before you say "Happy holiday"
With all due respect to pastries and pies, these pancakes are going to be a hit of the upcoming holiday
Ines Shilat Yanai
Sunday, 22 May 2022, 07:45 Updated: 07:54
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Vegetable pancakes and feta cheese (Photo: Alon Mesika)
Among all the pies, pastries and pasta dishes of the holiday, I have a promise that precisely these vegetable pancakes are going to be snatched from the table in an instant and be a hit among adults and children alike.
This time I combined carrots, kohlrabi, fennel, scallions and parsley with feta cheese whose taste and saltiness bounce off the flavor of the vegetables.
And if you have another slight dilemma, note that these are carb-free baked pancakes.
I replaced the traditional potato with coralby that tasted sweet and loved by everyone and instead of bread crumbs I put almond flour.
All that is left is to serve alongside a yogurt dip seasoned with herbs and lemon zest and you are set.
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A hit among adults and children alike.
Vegetable and cheese pancakes (Photo: Alon Mesika)
Varieties and changes in the recipe:
* The kohlrabi can be replaced with potatoes for those who prefer.
* The feta cheese can be converted into any salty cheese you like.
* For lovers of fried, no problem of course fry the pancakes in a pan with a little oil.
Vegetable and feta pancakes
Recipe By: Ines Shilat Yanai, Walla!
20 minutes work
40 minutes total
Recipes for Shavuot
Vegetable pancakes with feta cheese
2 large, coarsely grated carrots
1 large, coarsely grated kohlrabi
1 grated or finely chopped fennel in a food processor
150 crumbled grapefruit
2 green onion stalks finely chopped
¼ Chopped parsley chops
3 tablespoons almond flour (ground almonds)
1 teaspoon salt
1 teaspoon ground black pepper
Baking oil spray
For the conversion table, click here>
How to make vegetable and feta pancakes?
1 Preheat oven to 200 degrees.
2 Place all the vegetables (carrots, kohlrabi and fennel) in a wide bowl and squeeze well from excess liquid.
3 Add the rest of the pancake ingredients and mix.
4 Spray oil spray on a baking paper-lined pan.
Place flat pancakes at small intervals on the pan and spray over more of the oil spray.
Bake in the hot oven for about 25 minutes until browned (you can fry in shallow oil for those who prefer).
6 Serve with a dip of yogurt with herbs and grated lemon.
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Dumplings filled with beets in a yogurt sauce
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Zucchini cannelloni with ricotta
Spinach quiche and salted cheese
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