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Feel-Good Recipes

Green Veggie Stacks

Green Veggie Stacks

By Dietitian and Nutritionist Alison Bencke

These lightly fried patties are great with my salmon steak recipe. They can even satisfy the occasional fried-food craving. Even a Crohn’s diet needs some comfort foods!

  • Serves 4
  • 1 medium potato
  • 1 medium sweet potato
  • 2 medium carrots
  • 2 medium zucchini
  • 2 cups chopped broccoli
  • 2 tablespoons chopped spring onions or chives
  • 2 tablespoons chopped walnuts or whole pine nuts
  • 2 eggs, beaten
  • 2 tablespoons soy flour (or whole-grain wheat flour)
  • Canola oil

Use a food processor or grater to shred potato, sweet potato, carrots, and zucchini. Press excess water out of the shredded vegetables and pour off liquid. Mix shredded vegetables thoroughly and add finely chopped broccoli, chopped spring onions or chives, and walnuts or pine nuts. Add beaten eggs and flour, and mix thoroughly.

Spoon small amounts of the mixture slowly into a thinly oiled heavy frying pan. Press mixture out into patties of pancake thickness. Cook on medium heat for around 5 minutes on each side, until golden. Should make 12 patties. Make a stack of 3 and serve beside the salmon.

  • Nutrition per serving:
  • Calories 198
  • Protein 14 g
  • Fat 7 g
  • Saturated fat 1 g
  • Fiber 7 g
  • Calcium 82 mg

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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.