Easy vegetable latkes

Yield: 2 servings

Measure Ingredient
4 tablespoons Vegetable oil - (to 5 tbspns); divided
1 medium Onion; finely chopped
4 ounces Mushrooms - (to 6 oz); halved, sliced thin
1 cup Coarsely grated carrot; (1 large carrot)
½ cup Canned garbanzo beans; drained, and
\N \N Coarsely chopped
½ cup Frozen green peas; thawed or cooked
2 larges Eggs or 3 egg whites; slightly beaten
\N \N Salt
\N \N Freshly ground pepper
1 tablespoon Snipped fresh dill
\N \N (or 1 tspn dried dill)
2 tablespoons Matzo meal or dry bread crumbs -; (to 3 tb)

Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick.

Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet.

Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If mixture appears watery, add remaining 1 tablespoon matzo meal. Heat 3 or 4 tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons of vegetable mixture into pan. Flatten slightly with back of spoon. Saute over medium heat until golden brown, 2 to 3 minutes on each side. Turn very carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture before sauteing each new batch. If all oil is absorbed, add a little more to pan. Serve hot. Yield: 2 or 3 main-course or 4 or 5 appetizer or side-dish servings.

Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - swolfe1@...

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