Herbed Vegetable Pancakes with Yogurt Goat Cheese Sauce | Club House for Chefs

Name: Herbed Vegetable Pancakes with Yogurt Goat Cheese Sauce | Club House for Chefs
Ingredients: Serves 4; 2 1/2 cups (625 milliliters) Plain nonfat Greek-style yogurt; 1 1/4 cup (300 milliliters) Finely chopped celery; 5 cups (1 1/4 liters) Baby spinach leaves, stems removed and leaves coarsely chopped; 10 each Eggs; 2 1/2 cups (625 milliliters) Plain bread crumbs; 2 tsps (10 milliliters) Club House ® Pepper, Black Coarse Cracked; 5 cups (1 1/4 liters) Grated zucchini, squeezed dry; 1 2/3 cup (400 milliliters) Milk; 1 1/4 cup Goat cheese (chèvre), softened; 6 tbsps (90 milliliters) Flaxseed with Mediterranean Herbs Blend, divided (recipe follows); 1 1/2 tbsps (22 milliliters) Club House ® Sea Salt, French Mediterranean; 1 cup (250 milliliters) Vegetable oil, divided; 5 cups Finely chopped onion; 2 1/2 cups (625 milliliters) Finely chopped green bell pepper; 2 1/2 cups (625 milliliters) Grated carrots

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Herbed Vegetable Pancakes with Yogurt Goat Cheese Sauce

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Ingredients

Serves 4
2 1/2 cups (625 milliliters) Plain nonfat Greek-style yogurt
1 1/4 cup (300 milliliters) Finely chopped celery
5 cups (1 1/4 liters) Baby spinach leaves, stems removed and leaves coarsely chopped
10 each Eggs
2 1/2 cups (625 milliliters) Plain bread crumbs
2 tsps (10 milliliters) Club House ® Pepper, Black Coarse Cracked
5 cups (1 1/4 liters) Grated zucchini, squeezed dry
1 2/3 cup (400 milliliters) Milk
1 1/4 cup Goat cheese (chèvre), softened
6 tbsps (90 milliliters) Flaxseed with Mediterranean Herbs Blend, divided (recipe follows)
1 1/2 tbsps (22 milliliters) Club House ® Sea Salt, French Mediterranean
1 cup (250 milliliters) Vegetable oil, divided
5 cups Finely chopped onion
2 1/2 cups (625 milliliters) Finely chopped green bell pepper
2 1/2 cups (625 milliliters) Grated carrots