Salmon Vegetable Pancake

I had a piece of baked salmon left from the Sabbath and knew I had to use it, quickly.  I was browsing through recipes that interested me and hit upon Bittman’s vegetable pancakes.    

These looked great and I thought of them as a side to the salmon until a light bulb went on and I decided to add the baked salmon into the pancakes.  Bittman leaves you a lot of choice in these recipes and I ended up choosing potatoes, zucchini, carrot, and onion.  I also added some frozen corn and frozen peas.
Vegetable Pancakes, adapted from Mark Bittman ( I think Food Matters)

 Ingredients:

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg
1/4 cup corn meal
Salt and freshly ground black pepper
Olive or vegetable oil or butter for greasing the pan

1. Grate the vegetable or vegetables with the grating disk of a food processor.
2. Squeeze out the liquid.  Save for soups or other dishes.
3. Mix together the vegetables, onion, egg, and 1/4 cup of  the corn meal.
4. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
5. Put a  oil in a large skillet over medium-high heat.



Lots of Peeling.

6. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.  (I used my cookie scoop to get the same size pancakes.)

I would make these again either plain or with salmon

Cut up vegetables.

Process vegetables.

Remove water from veggies.

Cut-up Salmon.

Fry and Drain Well.

Yummy.

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