Easy vegetable latkes
2 servings
Ingredients
| Quantity | 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 |
| Coarsely chopped | ||
| ½ | cup | Frozen green peas; thawed or cooked |
| 2 | larges | Eggs or 3 egg whites; slightly beaten |
| Salt | ||
| Freshly ground pepper | ||
| 1 | tablespoon | Snipped fresh dill |
| (or 1 tspn dried dill) | ||
| 2 | tablespoons | Matzo meal or dry bread crumbs -; (to 3 tb) |
Directions
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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