SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 4.2 g
  • Cholesterol: 5.1 mg
  • Sodium: 120.7 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Tortas de Verduras (Vegetable Pancakes) calories by ingredient
Report Inappropriate Recipe

Tortas de Verduras (Vegetable Pancakes)

Submitted by: JVANAM

Introduction

So it's the last night in Tula and some people in the group wented out for a cerveza chaser.

The next morn getting to breakfast was...well...a challenge.

El casa madre had prepared a feast so glorious no one could eat it. For many varied reason. Have you ever tried to eat when your mouth felt as if it were filled with cactus needles. So she pack up some hampers and off we went to Brazil.

This dish was amoung the many delights to accompany our meals on wheels. Tortas de Verdueas is served familia femenino (family style) with many dinner dishes like the Red Snapper or the Turkey Breast with Mole her in my Recipe Box.

With a wide variety of seasonal vegetables that can go into these crisp edged pancakes. Even the fussiest of carnivores will make them disappear.
So it's the last night in Tula and some people in the group wented out for a cerveza chaser.

The next morn getting to breakfast was...well...a challenge.

El casa madre had prepared a feast so glorious no one could eat it. For many varied reason. Have you ever tried to eat when your mouth felt as if it were filled with cactus needles. So she pack up some hampers and off we went to Brazil.

This dish was amoung the many delights to accompany our meals on wheels. Tortas de Verdueas is served familia femenino (family style) with many dinner dishes like the Red Snapper or the Turkey Breast with Mole her in my Recipe Box.

With a wide variety of seasonal vegetables that can go into these crisp edged pancakes. Even the fussiest of carnivores will make them disappear.

Number of Servings: 4

Ingredients

    1/2 cup diced broccoli florets (about 2 oz.)
    1/2 cup diced cauliflower (about 2 oz.)
    1 small cactus pad, with the stickers & dry ends removed, & diced
    1/2 cup diced mushrooms (about 4 medium sized. You can include the stems, but use a spoon to remove the gills. Depending where you aquire your mushers you may wish to take a damp clean towel and wipe down the tops and stems.)
    1/2 cup diced onion (about 1 medium)
    1/4 cup red bell pepper
    1/8 cup yellow bell pepper
    1/8 cup green bell pepper
    1/8 cup purple bell pepper
    Egg substitute (Equivalent of 1 egg)
    1/8 cup Cassava (a fine ground corn meal. If you can't find it you might want experiment with ferina. I don't happen to like that option however)
    1/8 cup all-purpose flour
    1/2 tsp baking powder
    1/2 tsp chili powder
    1/4 tsp ground cumin
    1/4 tsp course salt
    1/8 tsp black pepper
    1 tsp blended vegetable oil
    1 tsp whipped oil (i.e. a butter substitute in a tub whose brand I am avoiding mentioning, because I'm not Fabio.)

Directions

1. In a mixing bowl combine all the ingredients, EXCEPT the two oils.

2. Heat a large nonstick skillet over medium heat. When the pan is radiating warmth to your hand add the vegetable oil. When the oil shimmers in the pan add the "tub spread" you can't believe your cooking with. Give the pan a few swirls to throughly coat the bottom of the pan. It's a good idea to keep some extra oil & tub spread available in case the pan becomes to dry.

3. With a measuring cup or a laddle scoop up about 1/4 cup of the batter & carefully mound it in the skillet. Pour the mixture from the side of the pan closest to you, toward the opposite side of the pan, to avoid the hot oil burning you.

4. Using a wooden spatula press down on the mixture & flatten it slightly. Cook over medium for 5 to 7 minutes, or until browned. Flip and cook another 5 to 7 minutes, or till browned. You do want the edges to be browned and crispy too.

5. Repeat this process with the remaining batter. You should be able to make 8 pancakes.
Two pancakes per individual serving. Best served warm.

===Cook ahead cheat===
After throughly cooking, allow to cool down, place each pancake in an air tight ziplock bag (or for those of you more Martha layer the pancakes between sheets of plastic wrap and stack in an air tight container. OMG). Place in the freezer LYING FLAT (that is important). The pancakes will keep 2 to 3 days.

To reheat, place the unfrozen pancakes on an baking sheet with a silicon baking liner or parchment paper. Preheat oven to 400 degrees F. Bake the cakes for 8 minutes or until warmed through.

+++Please Note+++
I excluded any hot peppers from the recipe. Traditionally Habaneras, Serranos, or Alhambras can be used.

CAUTION-Wear rubber gloves when handling hot peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






Great Stories from around the Web


Rate This Recipe