potato pancakes
It seems that the demise of the Standard American Diet (SAD, as coined by author Mark Bittman) is heavily reliant on French fries as the "vegetable" portion of the meal. Did you know the average American consumes 29 pounds of french fries a year!? Processed and fast food fries are not only high in cholesterol, calories and salt, they could also be the cause cancer, diabetes. If you "need" fries, simply cut up a potato, toss in olive oil and bake it in the oven. It's that easy. Alternatively you can give your family their potato "fix" with healthy potato pancakes/fritters/latkes loaded with vegetables. French fry-loving kids won't have to miss the potato taste, and they're getting the benefits of a variety of vegetables they might not otherwise eat. If you make these a staple part of your family meals, you can gradually reduce the starchy potato in favor of more vegetables.
ingredients
1 Tbsp flaxseed meal*
2 Tbsp water
1/2 onion, peeled
1 zucchini
1 carrot
2 large potatoes
1 tsp salt
1/4 cup chickpea flour
method
In a small bowl, combine the flaxseed meal and water. Set aside.
Julienne all the vegetables, using spiralizer, mandoline, or box grater. In a large bowl, toss with the salt. Let rest for 30 minutes.
Preheat oven to 400°F (200°C).
Squeeze out any excess water from the salted vegetable shards and in another mixing bowl, combine with the flaxseed meal mixture and the chickpea flour.
Line a baking sheet with parchment paper and, using your hands, form rough patties, placing them directly on the prepared baking sheet. Flatten them a little, if necessary. Continue until finished. Bake for 30-40 minutes, flipping them over after 20 minutes.
* Flax seeds ground up in a food processor or coffee grinder. Best stored in a jar in the freezer.
