Ever since I was little I always remember having a love for vegetables. Whether it was my grandmother’s sopa de auyama or a plain bag of carrots and lettuce, I was known to be a veggie monster. Or perhaps I thought I was a bunny?
Proof lies in the spinach beard I proudly showed off for the camera
Although I don’t have it often, one of my all-time favorite breakfasts is a plateful of latkes. I would usually just eat them with applesauce, but people also serve them with sour cream. My dad likes to add corn to them when he makes them–something I definitely recommend trying.
Over the weekend I went on a full-blown cooking storm, and I’m pretty sure that’s what I spent most of my time doing. But really there’s not a day that goes by where I don’t prepare something. Anyway, I had stumbled upon a recipe for Sweet Potato Veggie Burgers. Having just used the sweet potatoes for another recipe, I used delicata squash instead. Besides it had been hanging around for too long. For the spices I used a ‘blackened seasoning’ blend, nutritional yeast, and thyme.
After the veggie burgers were done, and I had gone on a late night run (my prime running time), by the time I came back… I don’t know what it was but I decided that the veggie burgers would be great for breakfast! Not just that, but instead of serving them as a patty I thought they’d be interesting as pancakes. Something reminiscent of potato pancakes or latkes.
Something was missing...
It needed something to contrast in color and in flavor.
Aha!
I love how spring onions are a mild yet put a skip in a dish’s walk. They tasted good, but were a bit dry even if I had served them as veggie burgers. Next time I’ll experiment by adding in some eggs and oil to the equation.
So remember I said I was part bunny when I was little?