Vegetable Pancakes
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 4 cups Vegetable Option, shredded
- ½ cup onion, finely diced
- 1 egg, beaten
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, and as needed
- ½ cup sour cream, Shortcut
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of onion soup
Vegetable - Use 1 Item
- zucchini
- sweet potatoes, peeled
- potatoes, peeled
Seasoning - Use 1 Item
- ¼ teaspoon yellow curry powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh chives, chopped
Instructions
- In a large mixing bowl, add ⅓ cup of the Soup Option, and all of the Vegetable Option, onion, egg, and flour. Stir to combine. Set aside for 15 minutes.
- Heat the oil in a large non stick pan on medium low heat, when hot, drop the vegetable mixture by rounded tablespoons, making 4 'pancakes' at a time. Flatten with a spatula or spoon to make about 2½ circles.
- Fry until golden brown on the bottom, turn once until the other side is nicely browned, remove and drain on paper towels. Repeat with remaining mixture and add and heat additional oil as needed.
- In a small saucepan on medium heat, mix together the remaining Soup Option, sour cream, and Seasoning Option until smooth, stir occasionally.
- Serve pancakes with sauce as a side dish, enjoy.
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