Ingredients
-
-
1
-
4
-
1
-
1/2
-
1/3
-
-
1/2
-
1/2
-
3
-
-
2
-
2
-
1
-
1
Directions
Mediterranean Latkes (Savory Pancakes), Delicious latkes using up many of the ingredients required for the RSC contest (2004) These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads , These are really nice They look good The directions are easy to follow The sauce is wonderful, the latkes have a nice consistancy and flavor Only problem I had, is I had to add more water to the brown rice and mung beans to get them cooked to a porridge conistancy , These Mediterranean Latkes make me feel like I was on a Greek Island sitting at an outdoor caf, enjoying the summer breeze, the blue waters, bright sunshine, woman strolling by LOL and with the tastes of this region; mint, feta cheese, dill sauce I cut the recipe in half, used Russet potatoes (instead of sweet potatoes) and the results were still tasty I especially LOVED the SAUCE which goes on the Latkes From over 100+ RSC#5 receipts to review I choose two and this was one of them Also, since I have never made Latkes before this was a real treat!
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Steps
|
1
Done
|
Whiz Together All Sauce Ingredients in a Mini-Blender and Pour Into a Small Crock; Cover With Plastic Wrap and Refrigerate. |
|
2
Done
|
Bring 3 Cups Water to the Boil in a Small Saucepan; Add Brown Rice and Boil For 30 Minutes; Add Lentils and Boil For 20 Minutes Longer (the Mixture Will Look Like Porridge); Allow to Cool (mixture Will Thicken as It Cools). |
|
3
Done
|
Put Minced Onion, Grated Sweet Potato and Zucchini Into a Colander and Toss With 1 Tsp Salt; Allow to Drain For an Hour; After Half an Hour, Take Handfuls of the Vegetable Mixture and Squeeze as Much Water Out as You Can from It. |
|
4
Done
|
Place It Into a Large Bowl as You Squeeze It Dry; Add Cooled Rice/Lentil Mixture, Minced Garlic, Cheeses, Parsley, Dill, Mint, Egg and Rye Flour; With Hands Combine Very Well So That Everything Is Evenly Distributed; Refrigerate For at Least 30 Minutes Before Frying. |
|
5
Done
|
Pour Enough Oil (used Olive) Into a Large, Non-Stick Skillet to Come of an Inch Up Sides of Pan; Heat Over Medium-High Heat Until Small Amount of Latke Mixture Put in Will Immediately Come to the Surface and Fry Fairly Briskly. |
|
6
Done
|
Take About 2 Tbsp of Latke Mixture at a Time, Shape Into a Patty That Is About 3 Inches in Diameter and an Inch Thick; Fry 4-5 Minutes; After 4-5 Minutes, Gently Turn Patty Over and Fry Other Side; as Patties Turn a Deep Golden-Brown, Remove from Pan and Drain on Paper Towels. |
|
7
Done
|
Repeat With Remaining Latke Mixture Until All the Patties Have Been Fried. |
|
8
Done
|
Serve Warm or at Room Temperature With the Sauce. |
