VRG’s vegan broccoli latke recipe (from The Lowfat Jewish Vegetarian Cookbook) is currently featured on CBS’s Health Blog.

Hanukkah for Healthy Noshers: Broccoli Latke Recipe:

(CBS) Today is the first day of Hanukkah. That means it’s time for Jews to light the menorah and exchange gifts – and gnosh on traditional fare like potato pancakes (latkes).

Ordinary latkes aren’t especially good for you – and it doesn’t help matters when they’re topped with a dollop of sour cream. Not exactly the sort of thing to put a smile on the face of your cardiologist.

But here’s a healthier alternative: broccoli latkes. They’re still fried, but they’re a bit more nutritious, as they include broccoli and a touch of celery seed.

BROCCOLI LATKES

(Serves 5)

1 pound broccoli, chopped into small pieces

2 pounds potatoes, scrubbed and cubed into small pieces

1 onion, peeled and finely chopped

3 cups water

1/2 teaspoon celery seed

Salt and pepper to taste

1 Tablespoon oil

Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together.

Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry eight minutes on one side. Flip and fry for another five minutes on the other side. Serve Warm.

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Calories per serving: 216

Fat: 4 g

Total fat as % of Daily Value: 6%

Protein: 4 g

Carbohydrates: 43 g

Dietary fiber: 3.9 g

Recipe courtesy Debra Wasserman, author of The Lowfat Jewish Vegetarian Cookbook.