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Vegetable Griddlecakes
Chris Leishman

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion or 2 large leeks, diced, about 1-1/2 cups
• Salt and pepper
• 1/2 tablespoon minced garlic
• 1 cup chopped cooked vegetable: artichoke, spinach, chard, green beans, or broccoli
• 2 eggs, separated
• 1/2 cup grated lowfat cheese
• 1 ounce Parmesan cheese, grated, 2 to 3 tablespoons
• 1/3 cup lowfat milk
• 1 teaspoon lemon zest, minced
• 1/3 cup all purpose flour
• 1 teaspoon baking powder
• 1 egg white
  

Method

Heat the oil in a medium size sauté pan over medium heat and add the onions or leeks, 1/4 teaspoon salt, and a pinch of pepper. Cook until they begin to soften, 2 to 3 minutes, add the garlic add the cooked vegetable and cook 1 minute more. Remove from the heat and coarsely chop the mixture.

Combine the egg yolks, cheeses, milk, and lemon zest together in a large bowl. Stir in the vegetable mixture, flour, baking powder, 1/4 teaspoon salt, and a pinch of pepper. Whisk the egg whites (3) with a pinch of salt until they form stiff peaks and gently fold them into the batter.

Preheat a cast iron griddle or skillet and brush lightly with oil. Spoon about 1/4 cup of batter into the pan per cake, cook for 2 to 3 minutes on each side, and hold in a warm oven until all the cakes are ready.

Yield: 12 servings
Per serving: Calories 61; Fat 2.7 g; Saturated fat >1 g; Cholesterol 37 mg; Sodium 211 mg; Carbohydrate 6 g; Dietary fiber >1 g; Sugar >1 g; Protein 3 g; Vitamin A 98 RE; Vitamin C 4 mg; Calcium 82 mg; Iron >1 mg. This recipe is 40% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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