1 pound/455 grams zucchini, carrots or winter squash, peeled and coarsely grated on the large holes of a box grater or with the grating attachment of a food processor
Fine sea salt
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
4 large eggs
1 clove garlic, minced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
⅔ cup/80 grams chickpea flour
Pinch of ground cinnamon (use only with winter squash)
Pinch of ground ginger (use with squash)
2 tablespoons unsalted butter, more as needed
½ cup/120 milliliters labneh or whole-milk Greek yogurt
3 cups/60 grams spicy salad greens (such as watercress, arugula or baby mustard greens)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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1. Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
2. Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.
3. Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
4. Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupful of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, and then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.
5. Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.