Yield: 2 servings
|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||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@...
Converted by MM_Buster v2.0l.