Crisp Riced Broccoli Latka

Ingredients

• 2 cups Bgan Frozen Riced Broccoli
• 1 cup canned mushrooms
• drained and finely chopped
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Cooking oil

Directions

In a large mixing bowl, combine the riced broccoli and the canned mushrooms that have been drained and finely chopped.

In a separate bowl, beat the eggs.

 Add the beaten eggs to the broccoli and mushroom mixture and mix well.

Gradually add the all-purpose flour and mix until the batter is well combined. If you want a cheesier pancake, you can also add the grated Parmesan cheese at this point and mix it into the batter.

Season the batter with salt and pepper to taste.

Heat a non-stick skillet or frying pan over medium heat and add a small amount of cooking oil to coat the bottom.

Once the pan is hot, spoon a portion of the broccoli and mushroom batter into the pan, The thickness of the pancake is up to your preference.

Fry for about 3-4 minutes on each side, or until it becomes golden brown and crispy.

Carefully flip latkes using a spatula and cook the other side until it's also golden brown and crispy.

Once both sides are crisp

Serve hot. You can enjoy it as is, with a scoop of sour cream or any dipping sauce of your choice.