Broccoli Pancakes

After making Broccoli with Tofu, Garlic and Ginger over the weekend, I had two large broccoli stems/stalks left. Usually, they'd sit in my fridge for a week, wilt, and then be thrown in the garbage. But not this time! Instead of throwing them out, I decided to make Broccoli Pancakes.

The idea for broccoli pancakes might sound a bit strange, but think about it...you've heard of zucchini pancakes, right? They are the same as potato latkes, but using zucchini instead of potatoes. This is the same idea, but with broccoli stems.

Ingredients
2 broccoli stems/stalks
1/2 onion
2 eggs
2/3 cups panco crumbs (if you don't have panco crumbs, use bread crumbs)
salt & pepper
oil
sour cream

Directions
1) In a food processor (or using a hand grater) grate broccoli stems and onion.
2) In a bowl whisk together two eggs, then add panco crumbs and broccoli/onion mixture.
3) Season with salt and pepper and mix well.
4) Heat a pan, add oil, then form pancakes and cook them for about 4-5 minutes on each side. Fish spatula is a great tool for flipping these.
5) Serve with sour cream.

I'm so glad I did not waste these broccoli stems! The pancakes turned out delicious (the more oil you use, the better!) and I'm having leftovers for lunch.