Baked courgette, potato and rosemary pancake

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves8
  • DifficultyMedium
Vegetable cooking spray
1kg russet potatoes, peeled and grated
2 medium courgettes, grated
1/2 onion, grated
3 garlic cloves, minced
18g seasoned breadcrumbs
25g grated Parmesan, plus 1 tbsp
1 tsp chopped fresh rosemary leaves, plus sprig for garnish
2 egg whites, lightly beaten
2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp olive oil
Fresh rosemary sprigs, to garnish
Salmon cream cheese, recipe follows

For the salmon cream cheese

175g cream cheese, at room temperature
90g smoked salmon, finely chopped
1 tsp lemon zest
1 tsp lemon juice
2 tsp chopped chives
1) Place an oven rack in the centre of the oven. Preheat the oven to 220C/Gas 8.

2) Lay the potatoes, courgettes and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, breadcrumbs, Parmesan, chopped rosemary, egg whites, salt and pepper. Mix well until all ingredients are combined.

3) In a 30cm skillet, heat the oil over a medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

4) Allow the pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board, cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with smoked salmon cream cheese.

5) To make the smoked salmon cream cheese, combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.

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