rainbow veggie pancakes with cottage cheese

Ingredients

• Servings: 16
• 1 small sweet potato, shredded
• 1 small yukon gold potato, shredded
• 1 small zucchini, shredded
• 1 large carrot, shredded
• 2 green onions, chopped
• 1 cup nordica 2% or 4% cottage cheese
• 3/4 cup all-purpose flour
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons gay lea spreadables, or as needed
• gay lea sour cream (optional)
• shredded cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat the oven to 200 degrees f (100 degrees c). toss sweet and yukon gold potatoes with zucchini, carrot and green onion. stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.
• melt a little spreadables in a large, nonstick skillet set over medium heat. scoop 1/4 cup (50 ml) portions of vegetable mixture into skillet; flatten using back of measure. cook for 5 minutes per side or until browned and cooked through. transfer pancakes to a baking sheet in oven to hold warm. repeat with remaining vegetable mixture, adding additional spreadables to the skillet as needed. serve pancakes with sour cream and cheese (if using).