Served with greens on top and feta cheese (optional) this is a healthier potato pancake that makes the most of seasonal ingredients.
Ingredients
1 large russet potato, peeled and cubed
3 large beets, peeled
3 Carrots
1/2 cup of chopped scallions (about two)
1 cup of cooked chickpeas
1/2 cup of flour
3 TBSP olive oil (plus two for dressing)
1/2 cup of herbs (parsley, chives, basil)
1 large egg
1 cup of butter lettuce or baby spinach
1 cup of feta cheese
For dressing - combine 2 TBSP olive oil, 1 tsp balsamic vinegar, 1/2 tsp Dijon mustard, juice of half a lemon, salt and pepper.
Steam chopped potato (I place a steamer basket in a small saucepan over a cup of boiling water; steaming as opposed to boiling it in water helps it to retain more nutrients) until it is tender. Add to a bowl.
Next shred the beets and carrots in a food processor or grate using the large holes of a box grater. Combine with potato, scallions, drained chickpeas, beaten egg, herbs and flour. Season with salt and pepper.
in a non-stick pan, add the olive oil. Pour in the beet/potato/carrot mixture to form a large thick pancake. Press down and cook for about 5 to 7 minutes. Check that it is not sticking to pan. Cover with a serving platter and flip it. Add a little more olive oil to the pan, then slide the pancake back into pan and cook for the other side for a few minutes.
Carefully flip onto serving platter. Allow to cool for a few minutes then top with greens, dressing and feta cheese. Cut into wedges and serve.
