Quick to throw together (even if you shred by hand), and super tasty, this is a great meatless option that is really tasty for lunch the next day. Kids love to help make the pancakes, and will be happy to devour even with dreaded z-word vegetable in it (who doesn't love pancakes?).
Once you get the pan in the oven, you can turn to other tasks like making lunches or homework assistance, so this is a great one for mid-week, too. I always make a bit extra because I really do love these for lunch the next day (with salsa and chips, of course).
The veggies can be grated by hand or, if you like, you can use a food processor to shred everything. Also, if you have more zucchini on hand, or want more carrots, or other veggies, feel free to sub in the veggies as you like. Just be sure to shred them all to the same size, and let them drain well.
Full disclosure: I always do the smashing, mixing and scooping by hand. If you rather use scoops and spatulas, please feel free.
Black-Bean and Zucchini Pancakes
Yield: 4 - 6 servings
Ingredients:
2-3 large(ish) zucchini, shredded
2-3 carrots, shredded
1 large onion, shredded
1 garlic clove, smashed
2 eggs
1 teaspoon ground cumin
1 tsp salt
1/2 cup plain breadcrumbs plain
2 15 ounces cans black beans
1 1/2 cups shredded cheese
For serving:
cubes of avocado
salsa
sour cream
Directions:
Preheat your oven to 350. Line a baking pan with foil, spray with non-stick spray and set aside.
Shred your veggies (by hand or using the shredding disc of a food processor), and scoop them all into a drainer over the sink while you prep the rest of the ingredients. Add the beans to the drainer, letting the juices from the can drain along with the veggies.
In a large bowl, stir together breadcrumbs, eggs, cumin, and salt. Scoop out most of the beans, add them to the egg mixture and mash to a coarse texture (it should be a mixture of mashed and nearly whole beans). This is probably easiest with your hands, but you can also use a potato masher. Add in the shredded veggies, scooping with your hands and squeezing out the moisture the best you can before adding to the egg mixture in the bowl. Using a spoon (or your hands), toss and mix to fully blend all the ingredients.
Use your hands or a large cookie scoop to create round blobs of zucchini mixture on the baking sheet. I find it easiest to arrange them in rows of three. Try to press the veggies together, creating a "pancake" shape. Bake for 30 minutes. Remove pan from oven, flip each pancake. Sprinkle each with cheese and slide the pan back into the oven. Continue baking until the cakes are browned and the cheese is melty and golden, about 15 minutes longer.
Serve with cubes of avocado, salsa and sour cream, if desired.