Leftover Bread Cookery

Name: Leftover Bread Cookery
Ingredients: 1 cup sour cream; Olive oil, for sautéeing; Salt and fresh-ground black pepper or salt-free herb blend; Salt and fresh-ground black pepper or salt-free herb blend; Salt and fresh-ground black pepper or salt-free herb blend; ¾ cup fine breadcrumbs, toasted; 3 large eggs; One 10½-ounce package chopped spinach, thawed and squeezed dry; ¼ cup minced fresh chives; 1 cup chopped fresh tomato; 3 tablespoons unsalted butter or margarine; 1½ cups grated carrots or parsnips, or a combination of the two; 1½ cups grated carrots or parsnips, or a combination of the two; 2 stalks celery, finely chopped; 1 medium zucchini, grated; 1 large yellow onion, finely chopped; ½ red bell pepper, finely chopped; 3 tablespoons unsalted butter or margarine; 1 to 2 tablespoons olive oil

Vegetable Garden Pancakes

Preparation info

Makes
4
servings appetizer bites

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I love vegetable pancakes with dinner instead of potatoes or rice. They are simple, but they look very special. These vegetable pancakes are great for brunch, as a simple but flavorful side dish to roast meats, or as an appetizer.

Ingredients

For the pancakes

3 tablespoons unsalted butter or margarine
1 to 2 tablespoons olive oil

Leftovers
Dinner
Starter
Side dish
Brunch
Vegetarian

Method

Melt the butter and oil together over medium heat in a large sauté pan. Add the onions and cook for 5 minutes. Add the red pepper, celery, zucchini, and carrots. Cook for 5 minutes more over medium heat, until softened. Add the spinach and cook for 1 minute. Remove from the heat and cool 15 minutes to room temperature.
Beat the eggs in a medium bowl. Add the br