Sweet Potato, Zucchini & Bacon Pancakes with Gorgonzola Cheese

Prep time: 25 minutes

Cook time: 25 minutes

Servings: about 6 (2 veggie pancakes per person)


Ingredients:

  • 1 medium sweet potato, peeled and shredded
  • 2 medium zucchini, rinsed and shredded
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/4- 1/2 teaspoon garlic powder
  • 3 tablespoons flour ( use all-purpose or sub alternative flour of your choice such as coconut or almond flour)
  • 2 medium eggs, beaten
  • 6 pieces crispy cooked bacon, crumbled into bits (reserve a few tablespoons of bacon grease!!)
  • 1/3- 1/2 cup crumbled gorgonzola cheese (to taste, optional)
  • 2-4 tablespoons extra virgin olive oil 

Instructions:


1.  Using paper towels or a clean tea towel, gently squeeze some excess moisture out of the shredded zucchini and return veg to the bowl. In a large mixing bowl, combine shredded sweet potato and zucchini. Add in spices and flour, mix well. Stir in the in the beaten eggs. Finally, fold in the bacon bits and crumbled cheese.


2.  Over medium heat, warm 2 tablespoons of reserved bacon drippings or olive oil (or a combination of oils) in a large skillet. Shape palm-sized portions of the veggie mixture into patties and gently place them, one at a time, into the warm skillet. Use the spatula to press patties flat and push the sides and continue shaping veggie mixture into patties in the pan. Cover skillet and allow patties to cook for about 3 minutes or until lightly browned on that side.


3. Using a spatula, carefully flip the veggie patties and continue to reshape the sides with spatula if they come apart (no biggie!). Cover the skillet and allow patties to cook on the other side for 3 minutes more. Once patties are lightly browned on both sides and appear done, remove them from the skillet and allow them to drain on paper towel for a minute or two.


4. Serve warm with fresh fruit and enjoy!


Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.