Whip up this deliciously sustainable one-pan wonder with leftovers!
Here at Yallamundi, we’re all about minimising food waste and maximising great-tasting food. That’s why we love this clever recipe, which quickly transforms leftover roast veggies into a delicious brunch, lunch or tasty supper. These rosti-style pancakes pair beautifully with fresh herbs or any soft leafy greens that need using up – top with a fried egg or two and you have a super-healthy, no-waste meal in minutes!
Makes: One individual pancake – simply multiply the recipe to feed more mouths.
Ingredients
- 200g leftover roast vegetables, such as potatoes, sweet potato, parsnip, pumpkin or beetroot
- 1 spring onion, roughly chopped
- 1 handful fresh soft green herbs, such as dill, basil, parsley or light greens such as baby spinach or silverbeet that need using, roughly chopped
- 1 tablespoon plain flour
- 2 teaspoons zaatar, or 1 teaspoon dried thyme
- ½ teaspoon cumin seeds
- ½ teaspoon ground paprika
- Salt and pepper to season
- 1 Yallamundi Pasture-Raised Free Range egg, lightly beaten
- Drizzle of olive oil
- 1 or 2 fried Yallamundi Pasture-Raised Free Range eggs to serve
Toppings:
Optional extra toppings, such as herbed yoghurt and relish, feta cheese and pesto, chilli sauce or kimchi, a handful of rocket or other tasty things you have in your fridge. We topped ours with a tablespoon of hummus and some fresh herbs and cherry tomatoes, dressed with a drizzle of red wine vinegar.
Method
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Roughly grate the leftover roast vegetables into a medium sized bowl. Add in the chopped spring onion and herbs or greens, flour, zaatar or thyme, cumin seeds, paprika, salt and pepper and stir to combine. Add in the lightly beaten egg and stir through until well mixed.
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Heat a small sized cast iron pan over medium heat until hot, drizzle in some olive oil and swirl to coat the bottom of the pan. Add the vegetable mix to the pan and use the back of a spoon to press the mixture into a round, compacting it slightly to help the pancake hold together. Your pancake should be around 1.5 inches or around 4 cm thick.
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Turn the heat down and cook over low heat for 5 minutes, before carefully flipping over and cooking on the second side for 5 minutes more, or until the pancake is deliciously golden brown on each side.
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Turn the heat down and cook over low heat for 5 minutes, before carefully flipping over and cooking on the second side for 5 minutes more, or until the pancake is deliciously golden brown on each side.
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Top the pancake with your favourite toppings and the fried egg(s). Serve hot and enjoy!
