Flourless Broccoli Pancakes Recipe

Ingredients:

For: 4 People

Prep: 15 Min

Cook: 20 Min

Steps:

1. Cut off the florets attached to the hard main stem of the broccoli and drain them. Take it in a deep bowl and add enough clean water and 1 cup of vinegar to cover it and keep it in this water for 15-20 minutes.
2. Take the broccoli out of the vinegar water, put it in a colander, rinse it, drain it and dry it on a paper towel.
3. For raw cooking, broccoli needs to be pulled the size of rice. For this, take the dried broccoli into the kitchen washer (if the broccoli does not fit in the bowl of the rondo bowl at once, in a few rounds) start the shredder.
4. Put the broccoli rice in a glass mixing bowl.
5. Add 1 pinch of salt to the eggs and beat well. Peel the garlic and crush it well. Add the scrambled eggs and cheddar cheese to the broccoli and mix.
6. Add crushed garlic, 1 teaspoon of salt and 1 teaspoon of black pepper to the mixture and mix the ingredients well with the help of a spatula.
7. Pour 1 teaspoon of oil into a wide crepe pan. Wipe off excess oil with a paper towel.
8. While the pan is cold, pour the broccoli mixture into the pan and spread it evenly with a wet spoon and smooth it out. The thickness of the crepe should not exceed 1/2 cm. Adjust the material according to the size of your pan and divide it into 2 or 3 if necessary and take it to the pan.
9. In order for the broccoli to cook in its own steam, take the pan on low heat and cook for 7-8 minutes with the lid closed. Check by lifting it from the side. When it is golden brown, turn it upside down with a flat plate and cook the other side for 5-6 minutes, again by closing the lid.
10. You can rest the broccoli pancakes for a few minutes and serve them with garlic yogurt sauce. Enjoy your meal!

Vegetable Vegetarian Practical