curried potato latkes

[Guest guest]

Here's another recipe for latkes, not as a traditional dish but as an idea.

 

You might want to look at Karen Levy's article for more ideas.

http://www.jpost.com/Editions/2000/12/17/Food/Recipes.17493.html

 

I think the soy and yeast ingredients in that Oser recipes are part of the

" stealth health " movement - sneaky.

 

 

* Exported from MasterCook *

 

Curried Potato Latkes

 

Recipe By :Associated Press 12/17/2000

Serving Size : 0 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 cup frozen peas -- thawed

1 1/2 pounds baking potatoes -- peeled

2 tablespoons cornmeal

2 tablespoons flour

1 1/4 teaspoons curry powder -- divided

1 teaspoon salt -- divided

1/2 teaspoon turmeric

1/2 teaspoon pepper

1 egg -- lightly beaten

1/2 cup plain yogurt

2 tablespoons mango chutney

1 teaspoon lemon juice

1/4 cup vegetable oil

 

In a large bowl, using a potato masher or the back of a wooden spoon, mash the

thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal,

flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric

and the pepper. Stir to combine; add egg and mix until well combined.

 

In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry

powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney and lemon juice.

Refrigerate until serving time.

 

In a large, heavy, nonstick skillet, heat 1 tablespoon oil over medium heat.

Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons

per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture

slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4

minutes or until golden brown, crisp and cooked through.

 

Remove pancakes from the skillet, then transfer them to an oven-safe serving

platter and keep warm in a 300-degree F oven until serving.

 

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for

each batch. Serve pancakes with a dollop of the chutney-yogurt sauce.

 

Makes 16 pancakes

 

Nutrition information per pancake: 96 calories, 13 grams carbohydrates, 4 grams

fat, 14 milligrams cholesterol, 160 milligrams sodium.

 

 

 

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Per Serving (excluding unknown items): 1486 Calories; 65g Fat (38.8% calories

from fat); 35g Protein; 197g Carbohydrate; 22g Dietary Fiber; 203mg Cholesterol;

2457mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fruit; 1/2

Non-Fat Milk; 12 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Entree or side dish

 

NOTES : Potato latkes are a traditional Hanukkah food but they are a wonderful

side dish year-round. This recipe is one of many that show how the classic fried

potato pancake can easily be turned into something sweet or savory.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 382 0 0

 

McTagit Clipbooks http://home.earthlink.net/~kitpath/MC/iTags.html

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For savory biscuits add pinch curry powder and/or dried herbs to your recipe

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