I know I’m not the only parent who struggles with finding ways to interest my kids in vegetables. Fortunately, I can tell you that my two kiddos do voluntarily enjoy some goodies from the garden. My kids are typical kids that enjoy the typical kid favorite vegetables: sweet potatoes, potatoes, green beans and carrots. Yep, that list is pretty much all-inclusive. So, I regularly offer new vegetables and sides just to annoy them and keep them guessing.
I don’t know about you, but when introducing my children to new foods I often find that it’s all the in the approach. I believe marketing and a good presentation can work wonders in many situations and in my experience this includes dealing with my finicky kids.
I grew up with my mom making similar shredded potato and vegetable mixed dishes, but she called them “hashbrowns” or “potato patties”. I ate them because they smelled great while they were cooking and I was a scrawny, hyper-active maniac who was always hungry anyway. Okay, okay, I’ll just admit it, in truth I was just the weird kid that actually liked veggies. But, as far as salesmanship went it was completely lackluster name for those golden-fried, shredded potatoes!
I know there is no way I could interest my two kids, especially the outspoken 7 year-old, in “zucchini-potato patties“. However, if I call them zucchini-potato PANCAKES… I just may have a fighting chance at peaking the interest of any kid with a desperate sweet tooth.
Well, I prepared these pancakes the other night to accompany some grilled chicken breast. My son was highly skeptical when I served him his plate, I mean, the color green was involved afterall! But, after the first bite I could tell these these savory veggie patties were a hit. I was thrilled when he actually asked for seconds! For me, happiness lives in these small victories.
Just a little side note, the few we had left over were perfectly paired with with eggs at breakfast the next morning!
Zucchini-Potato Pancakes * if you don’t have a food processor, a handheld grater will shred vegetables too
- 3 medium potatoes, shredded
- 2 medium zucchini, shredded
- 1/4 cup onion, shredded
- 1/2 cup plain bread crumbs
- 1/4 parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 eggs, slightly beaten
- 1/4 cup canola or other oil
1. Wrap the shredded vegetables in a clean kitchen towel and lightly squeeze to soak off some of the moisture.
2. Place vegetables and the remainder of the ingredients in a large mixing bowl and mix well.
3. Form the mixture into patties that are about the size of your palm.
4. In a large skillet with canola oil, lightly fry the patties until golden brown on both sides (about 6-7 min per side).
5. Serve hot and enjoy!