Broccoli & Zucchini Latkes with Avocado Dip
Cook time – 20 min
- Total time
- 40 minutes
- Preparation time
- 20 minutes
- Calories
- 220
- Portions
- 5
Directions
- Add broccoli to food processor. Process until finely chopped, resembling breadcrumbs.
- Combine broccoli, zucchini, onion, ginger, jalapeño, 1 tablespoon cilantro, lime zest, flour, and egg in a large bowl. Mix well until ingredients are incorporated.
- Heat oil in a nonstick pan over medium-high heat. Form zucchini mixture into 3-inch patties and cook in batches. Cook on both sides for 3 to 4 minutes or until golden brown.
- While the pancakes are cooking, combine avocado, lime juice, 1 tablespoon zucchini water, and remaining 1 tablespoon cilantro in food processor. Cover; process until smooth. Season with salt, to taste.
- Serve pancakes with avocado dip.
Ingredients
- 2 cups DOLE® Broccoli
- 2 zucchini, grated, water squeezed out and reserved
- ¼ onion, peeled and chopped
- 1 inch of fresh ginger, peeled and minced
- 1 small jalapeno, seeded and finely chopped
- 2 tablespoons cilantro, chopped, divided
- zest and juice of 1 lime
- ½ cup whole wheat flour
- 1 large egg
- 1 tablespoon olive oil
- 3 DOLE Avocados
- salt to taste
Nutritional Facts
| Serving Per Container | |
| Serving Size | 225g |
| Calories | 220 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (17 g) | 26% |
| Saturated Fat (2.5 g) | 13% |
| Polyunsaturated (2 g) | |
| Monounsaturated (10 g) | |
| Cholesterol (35 mg) | 12% |
| Sodium (35 mg) | 1% |
| Total Carbohydrate (17 g) | 6% |
| Dietary Fiber (8 g) | 32% |
| Total Sugars (3 g) | |
| Protein (6 g) | |
| Calcium | 4% |
| Copper | 10% |
| Folate | 30% |
| Iron | 8% |
| Magnesium | 15% |
| Manganese | 30% |
| Niacin | 10% |
| Pantothenic Acid | 15% |
| Phosphorus | 15% |
| Potassium (780 mg) | 22% |
| Riboflavin | 15% |
| Thiamin | 10% |
| Vitamin A | 25% |
| Vitamin B6 | 25% |
| Vitamin C | 90% |
| Vitamin E | 10% |
| Vitamin K | 30% |