Recipe courtesy of Daniel Lubetzky
Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin
- Level: Easy
- Yield: About 18 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 97
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 21
- Sodium
- 205
Ingredients
2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover
1 large white onion, grated
1/2 cup finely chopped green onion
1/2 cup chick-pea flour
2 large eggs, beaten to blend
1 1/2 tablespoons minced seeded jalapeno chili
1 teaspoon ground coriander
2 tablespoons Cilantro Pesto
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons (or more) vegetable oil
1 1/2 teaspoons cumin seeds
1/2 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;
Cook’s Note
* Chick pea flour is available at Middle Eastern and Indian markets