Delicious! I added 1 Tb tahini to processor, and halved the curry, and it was perfect for me.FYI- everything went into the processor (breadcrumbs last) except onions and mushrooms, which I stirred in after every thing else was mixed.This recipe is a keeper.Thanks, Jojo!

Lots of flavor, wonderful. Used 1 1/2 # small white potaoes,cut in half and unpeeled, used cayenne (1/4 tsp)instead of pepper flakes, and it still had some nice spicy heat to it. You don't miss the butter with this recipe! Thank you.

Delicious! Made for two, and happy we have leftovers to enjoy. Thanks for the recipe.

Thanks for the inventive recipe! Due to diet constraints, I used either fat free or lowfat dairy (FF mozzarella instead of the delicious Gruyere,sorry!) added a cup of FF cottage cheese w/ a little egg white mixed in to up the protein and served it with a bit of marinara mushroom sauce on the side. Scrumptious and satisfying.Brought the calories down to 291 per hearty serving (1/8 of 8x8 pan) and only 8 grams of fat. I loved the bechamel with the beans and tomatoes. Who would have thought?AAA+

Excellent vegetarian recipe, high in protein. To lighten up the fat content, I used 1/4 cup grated asiago, 1/2 cup fat-free shredded mozzarella, and 1/2 cup organic egg whites. I grated both 1 med zucchini and 1 med vidalia, squeezing out much of the liquid. I used 1/2 cup organic whole grain pastry flour, and 1/2 tsp Crazy Jane's Mixed-up salt. The yield was 12 2 1/2-3" pancakes. We enjoyed these as a main course with salad, homemade applesauce, french bread and a crisp Pinot Gris. Better than a restaurant! Having worked in the restaurant business 30 years, I know what goes on behind the scenes, and with a good recipe, quality ingredients, and good company, it's almost always better at home. 'Specially for vegetarians. Thanks, Sherlie! Will be using this recipe often.