Vegetarian Times. I added an extra egg and the breadcrumbs. The original recipe calls for frying the pancakes in oil. I am addicted to my Cuisinart Griddler, so a set the panini/grill setting to medium-high, put a schmear of butter on each pancake, and grilled them for about 5 minutes.
2 cups grated potatoes (peeled or unpeeled)
1/2 cup red onion, diced
2 tsp salt
2 cloves garlic, minced
1 tsp dried sage
1/4 tsp grated nutmeg
2 large eggS, beaten
3 Tbs unbleached flour
1/4 cup seasoned breadcrumbs
Place squash, potatoes, onion and 2 tsp salt in colander. Drain for about 15 minutes, pressing water from vegetables. I highly recommend squeezing the vegetables by hand to remove as much liquid as possible, and maybe even blotting them with a towel.
Preheat panini press or griddle to medium-high.
Transfer vegetables to a mixing bowl and add garlic, sage, nutmeg and egg. Mix well. Add flour, breadcrumbs and pepper, mix again.
Form into patties. They will be a little loose. Place on griddle with a bit of butter on top.
Serve hot with a dollop of sour cream and a warm fruit chutney.
Makes about 6 pancakes. (The VT recipe said these quantities would make 20 pancakes. Ours were about 3 inches across.)