Potato pancakes with chick-pea flour, cilantro and cumin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | White potatoes; peeled, grated into |
| ; enough cold water | ||
| ; to cover | ||
| 1 | large | White onion; grated |
| ½ | cup | Finely chopped green onion |
| ½ | cup | Chick-pea flour |
| 2 | larges | Eggs; beaten to blend |
| 1½ | tablespoon | Minced seeded jalapeno chili |
| 1 | teaspoon | Ground coriander |
| 2 | tablespoons | Cilantro Pesto |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Cayenne pepper |
| 3 | tablespoons | Vegetable oil; (or more) |
| 1½ | teaspoon | Cumin seeds |
| ½ | teaspoon | Ground tumeric |
Directions
Place grated potatoes and onion in large colander and drain well, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Gently heat 2 tablespoons zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is not desired) in a large nonstick skillet over medium-heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250 degrees F.
Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more cilantro pesto or oil as necessary.
Yield: About 18 pancakes
Converted by MC_Buster.
Per serving: 1381 Calories (kcal); 66g Total Fat; (42% calories from fat); 33g Protein; 168g Carbohydrate; 379mg Cholesterol; 3584mg Sodium Food Exchanges: 9½ Grain(Starch); 1 ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# IN0004 Converted by MM_Buster v2.0n.