Vegetable Stew with Potato and Cheese Pancakes

Name: Vegetable Stew with Potato and Cheese Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic, smashed; 1 pound, 16 to 20, crimini mushrooms, halved; 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream; 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces; 1 medium onion, chopped; Salt and freshly ground black pepper; 1 (15-ounce) can chick peas, garbanzo beans, drained; 1 1/2 teaspoons ground cumin; 1 (28-ounce) can diced tomatoes, in puree; 2 tablespoons fresh rosemary leaves, finely chopped; 2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded; 1 small onion, grated; 3 tablespoons all-purpose flour; 1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece; Olive or vegetable oil, for frying

Servings: persons

3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying

1
In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes.
2
Add zucchini and onion to the pot and season vegetables with salt and pepper.
3
Saute another 5 minutes.
4
Add beans, cumin, tomato and chopped rosemary.
5
Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
6
Heat a nonstick skillet over medium high heat.
7
Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom.
8
Combine potatoes with onions and flour.
9
Mix in shredded cheese.
10
Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart.
11
Cook cakes until golden and crispy, about 4 minutes on each side.
12
Remove cooked cakes and repeat process.
13
Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cloves garlic, smashed, 1 pound, 16 to 20, crimini mushrooms, halved, 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream, 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces, and more.

Yes, Vegetable Stew with Potato and Cheese Pancakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!