potato pancakes with purple cauliflower and sauce
Ingredients:
1 russet potatoes
1 parsnip
1 yam or sweet potato
1 tbsp ground flax seed + 3 tbsp water mixed together
1 tbsp ground flax seed + 3 tbsp water mixed together
paprika sprinkle
fresh dill for mixture and garnish
fresh basil for mixture and garnish
salt & pepper
3/4 cup flour (1/4 cup x 2)
garlic powder and other fun spices optional
Sauce:
vegan or dairy sour cream
lemon juice splash
Directions:
Grate potatoes, yam, and parsnip, mix together. Use the food processor grating attachment for ease and quickness.
Preheat oven to 400 degrees.
Add chopped dill and basil. Add paprika, salt, and pepper. Mix well with a fork.
Dump in flour and ground flax seed meal. Mix well with a fork.
Scoop mixture in a 1/4 cup and plop on a greased cooking sheet. Flatten into a pancake shape with a fork.
Bake 6 at a time for 8-10 minutes. Flip and bake for 8-10 minutes.
Smaller pancake shapes optional.
Prepare sauce with vegan or regular sour cream by adding a splash or lemon juice.
Top pancakes and sauce with little bits of basil and dilly dill.