Broccoli Pancakes

INGREDIENTS
1large head broccoli1/4 cup coarsely chopped onion1/2 small hot chili pepper or 1 teaspoon chili paste1 large garlic clove, peeled and sliced1/4 cup vegetable oil2/3 cup whole wheat pastry flour1/8 teaspoon dried dill weed1 pinch salt1 large egg or 2 egg whites1/4 cup low-fat milkA sprinkling of paprikaMock Sour Cream:1 cup plain non-fat yogurt1 tablespoon freshly squeezed lime or lemon juice1/2 small onion or large shallot, finely chopped1/2 teaspoon Tabasco sauce, or to taste, Sprinkling of chopped fresh dill

Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry. Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander. Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon. Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up. Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika. Makes 20 1-inch pancakes - 2 per person.Recipe From: Frank Weil, MD