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YAM LATKES WITH MUSTARD SEEDS AND CURRY
Source: Bon Appetit; December 1995
These innovative latkes are great as a first course, side dish or entr e. Complement them with chutney and yogurt.
2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15- to 16-ounce can garbanzo bean (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil
Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
Preheat oven to 325 F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
Source: Bon Appetit; December 1995
These innovative latkes are great as a first course, side dish or entr e. Complement them with chutney and yogurt.
2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15- to 16-ounce can garbanzo bean (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil
Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
Preheat oven to 325 F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
MsgID: 3115656
Shared by: Gladys/PR
In reply to: Recipe: Jewish Holiday Recipes (45)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Jewish Holiday Recipes (45)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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