Vegetable Pancakes with Ricotta Cheese

Ingredient 
500 ml red bell peppers, finely chopped 2 cup
1 carrot, finely chopped 1
75 ml vegetable or chicken broth 1/3 cup
250 ml corn kernels 1 cup
2 ml dried oregano 1/2 tsp
3 ml salt 3/4 tsp
250 ml ricotta cheese 1 cup
250 ml cottage cheese 1 cup
125 ml flour 1/2 cup
2 ml baking powder 1/2 tsp
3 egg whites 3
15 ml olive oil 1 tbsp
2 scallions, thinly sliced 2
15 ml lime juice 1 tbsp
5 ml honey 1 tsp

In a large nonstick skillet; combine 1/2 of the peppers, carrot and broth. Bring to a boil over medium heat. Cook, stirring frequently, until peppers are tender,about 5 minutes. Stir in 1/2 the corn, oregano and 1/4 teaspoon (1 ml) salt. Cook until carrot is tender, about 2 minutes.

Remove mixture from heat, transfer to a large bowl, cool slightly. Stir in ricotta, cottage cheese, flour, baking powder, egg whites and 1/4 teaspoon (1 ml) salt until well combined.

In a large non-stick skillet, heat 1 teaspoon (5 ml) oil until hot but not smoking over medium heat. Drop ricotta mixture into the skillet to form 4 pancakes. Cook until pancakes are lightly browned, about 2 minutes per side. Transfer to a baking sheet and keep warm in preheated 450 F (220 C) oven while you cook the remaining pancakes. Repeat adding a little more oil with each batch.

In a medium bowl, stir together remaining bell peppers, remaining corn, scallions, lime juice, honey and salt. Serve on top of pancakes.