Indulge in these airy broccoli pancakes, a unique slimming recipe featuring ricotta and turmeric, perfect for a quick and healthy dinner.<\/p>\n
For 4 servings:<\/p>\n
– Broccoli: 1 head
\n– Onion: 1
\n– Garlic: 1 clove
\n– Eggs: 2
\n– Flour: 90 g
\n– Ricotta: 80 g
\n– Turmeric: 1 tsp
\n– Salt and freshly ground pepper<\/p>\n
Total Time: 36 minutes<\/p>\n
– Prep Time: 10 minutes
\n– Cook Time: 26 minutes<\/p>\n
1. Start by washing the broccoli and cutting it into florets. Peel and finely chop the garlic and onion.<\/p>\n
2. Cook the broccoli in a pot of boiling water for about 10 minutes until the florets are tender.<\/p>\n
3. In a large mixing bowl, use a fork to mash the cooked broccoli, garlic, and onion together. Add in the eggs, flour, ricotta, and turmeric. Season with salt and pepper and mix everything thoroughly.<\/p>\n
4. Heat a non-stick frying pan and spoon 1 tablespoon of the mixture per pancake into the pan. Cook for 2 minutes, then flip and cook for another 2 minutes. Repeat until all the mixture is used up.<\/p>\n
5. Serve the pancakes hot, accompanied by a fresh green salad.<\/p>\n
This delightful pancake recipe is adapted from the book “I love cuisine minceur” by Elisabeth and Val\u00e9ry Guedes, published by Solar Editions.<\/p>\n
Enjoy a meal that’s as nutritious as it is delicious, perfect for those who love a health-conscious way to enjoy dinner without skimping on flavor!<\/p>\n\n\n