Shredded Veggie Pancakes

9/3/2023

Shredded Veggie Pancakes

Prep Time: 15 Min
Cook Time: 12 - 15 Min

Yields: 8 Patties

WHAT YOU NEED

2 1/2 Tbsp. Unsalted Butter
EVOO
1 Russet, peeled & grated (About 1 1/2 C)
1 Large Carrot, peeled & grated (About 3/4 C)
1 Zucchini, grated (About 1 C)
1 Small Yellow Onion, grated
3 cloves Garlic, crushed & finely minced
1 Large, Free-Range Egg
3 Tbsp. All Purpose Flour
1/2 C Monterey Jack with jalapenos, shredded
1/2 Tsp. + Himalayan Salt
Cracked Pepper
Red Pepper Flakes
1 Jalapeno, thinly sliced in to rounds
GARNISH - Red Thai Chilis, sliced, Sour Cream, Sliced Green Onions, Crumbled feta Cheese

Using the larger side of your box grated, grate the potato, carrot, onion, and zucchini. Place all of your shredded veggies in the center of a large piece of cheese cloth, or a clean kitchen towel. Wrap it and press the liquids out of the veggies over your sink. Press until very little liquid comes out upon squeezing. Transfer the pressed veggie shreds to a medium sized mixing bowl.
Add the garlic, egg, flour, Monterey jack, salt, and cracked pepper / pepper flakes at your discretion. Work everything together until combined thoroughly.

Heat a non-stick skillet with the butter and a good splash of EVOO over medium heat. Once heated, drop heaping 1/3 C portions in to the skillet and after about 30 seconds, press them down a bit to flatten them in to patties. Don't overcrowd the pan! Press jalapeno slices in to the patties prior to flipping. Flip once the bottom is nice and golden brown. If they're cooking too quickly on the outside, reduce your heat a touch so that they cook evenly. Once flipped, let them go 3 ish minutes until crispy and glorious.
Transfer cooked patties to a paper towel lined plate, and hit them immediately with salt. Continue until all patties are cooked. You should end up with 8 patties!

Serve garnished with some sour cream, thinly sliced green onions, tangy, salty crumbled feta, and if you're a risk taker and like things hot...some Thai chilis! ENJOY!