I first spied this recipe in a special issue of Fine Cooking magazine from, um, 2006. Yes, it’s taken me a bit to get to making them for the first time, but I have alot of recipe clippings and things sometimes get buried quickly. I didn’t have high hopes for the kids scoffing these down, but I figured that, worst case, I could eat them with my dinner, and then reheat them for lunch during the week. I needn’t have worried. Nick decided he could live with them if he ate a bite of the vegetable pancake with a bite of chicken. I could live with that too. Madeline? Well, that little monkey eats just about everything, including these.
They were a snap to make, and perhaps most importantly, are very forgiving. I might have made an oops or two or three during the recipe, while trying to pay attention to the kids, the dog, the ringing phone and goodness knows what else at the time, but still managed to produce a delicious end result. Completely packed with vegetables, they are light on filler and fat, but full on flavor. This recipe would be a great way to use up dregs of vegetables you have in your refrigerator, and perfect for a side dish at dinner or a filling lunch. Dregs, dinner or lunch, I can guarantee I’ll be making this one again.
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