Vegetable pancakes with dill sour cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream or plain yogurt |
| 1 | tablespoon | Fresh dill weed, snipped |
| Salt & pepper | ||
| ¼ | pounds | Small mushrooms |
| ½ | cup | Oil |
| 1 | Onion, medium, finely chopped | |
| ¼ | cup | Celery, chopped |
| 1 | cup | Carrots, coarsely grated (1 lg carrot) |
| ½ | cup | Frozen peas |
| 2 | Eggs, large, lightly beaten | |
| Salt & pepper | ||
| 1 | tablespoon | Fresh dill weed, snipped |
| 2 | tablespoons | Matzoh meal (up to 3) |
Directions
DILL SOUR CREAM
VEGETABLE PANCAKES
from <<Faye Levy's International Jewish Cookbook>> Green peas peek out of these golden brown eastern European-style pancakes, which also contain mushrooms, onion & carrot. The pancakes are delicious on their own, but the dill sour cream turns them into a special treat.
Mix sour cream & dill. Season to taste with salt & pepper. Set aside at room temperature.
Separate mushroom stems & caps. Halve both length-wise & cut into thin slices. Heat ¼ cup oil in a large skillet over medium-low heat. Add onion & saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until vegetables are tender. Let cool, then transfer to a bowl. Stir in grated carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.
If mixture appears watery, add additional matzoh meal.
Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1 heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry over medium heat for about 2 to 3 minutes on each side or until golden brown. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before frying each batch. Add a little more oil if necessary. Serve hot, accompanied by dill sour cream.
Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@... (Barbara Leass)