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.

Ingredients

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.

Spuds &Salsa

What do you replace butter and sour cream with on your baked potato?

Salsa, of course! My fresh salsa is actually what Colombians call Aji  (AH-Hee) and can be used on just about anything.

Aji

2 large tomatoes, diced
2 bunches of scallions, chopped
1/2 a large white or red onion, chopped
A bunch of fresh cilantro, chopped
2-3 tablespoons vegetable oil
2-3 tablespoons red wine vinegar
The juice of one lime
Salt & pepper to taste
Tabasco sauce or Cholula sauce to taste

If the salsa is too acidic, add a teaspoon of sugar or ketchup.

Roasted Confetti Potatoes

I found this cute bag of tricolor potatoes in the market the other day and instantly thought: Roasted potatoes!

Take your potatoes and wash them thoroughly. Cut larger ones into bite size pieces and toss with EVOO, salt and pepper. Herbs such as rosemary or italian seasoning can be added as well. Place on a very lightly greased cookie sheet in a 375 degree oven and bake for approximately 20-30 minutes until fork tender. Done!