Saturday, February 11, 2012

Veggie Potato Pancakes

Whether you call them potato pancakes or latkes, there is no denying that these dense cakes are filling and delicious. I updated this old recipe by adding sauteed vegetables and by using garbanzo flour. Chick pea flour is higher in protein than wheat flour and has the added bonus of being gluten free.


4 large red potatoes, peeled
1 small head of broccoli, florets removed and chopped small
1 medium size onion, diced
3 or more cloves of garlic, chopped
1/2 of a red bell pepper, diced
1 cup shredded carrots
1 small bunch cilantro, chopped(optional)
Red pepper flakes (optional)
Salt & pepper
About 1/2 cup of garbanzo flour
Oil for frying

Start out by cooking your veggies in a pan with a very small amount of oil on medium heat until they are softened. Set aside.

Grate your peeled potatoes with a cheese grater or a food processor. Squeeze out any excess liquid immediately.

Mix the vegetables and spices of choice with the shredded potatoes. Add about half a cup of garbanzo flour and form into patties with your hands. If mixture does not hold together fairly well, add some more flour. Warm a skillet on medium heat and add enough oil to just cover the bottom of the pan. Place your patties in the pan and use a spatula to flatten them slightly. Fry your pancakes for about 5 minutes on each side. They should turn a nice golden color. Serve with ketchup, chili sauce, or apple sauce.

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