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.
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h40m
Yield 24 latkes (pancakes), 6 serving(s)
Number Of Ingredients 21
Steps:
- Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
- 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).
- Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
- 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.
- Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ 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.
- Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ 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.
- Repeat with remaining latke mixture until all the patties have been fried.
- Serve warm or at room temperature with the sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Vivian Ngala
[email protected]These latkes were perfect for a summer cookout. I served them with grilled vegetables and tzatziki sauce.
Jahed Ali
[email protected]I made these latkes for my Hanukkah party and they were a huge hit. Everyone loved them!
Matin Abas
[email protected]These latkes were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Rex English
[email protected]These latkes were a great way to use up leftover herbs. I added some chopped parsley and cilantro, and they turned out great.
Peter Ssenyonga
[email protected]I served these latkes with sour cream and applesauce, and they were absolutely delicious.
Ayad Nuri
[email protected]These latkes were a bit too thick for my taste. I think I'll make them thinner next time.
Julie Moore
[email protected]I'm not a fan of dill, so I omitted it from the recipe. The latkes were still very flavorful.
Willis Wangombe
[email protected]These latkes were delicious! I especially loved the crispy edges.
Pradip Oli
[email protected]I love that these latkes are made with whole wheat flour. It makes them a healthier option than traditional latkes.
Quackss
[email protected]These latkes were a bit too salty for my taste. I think I'll use less salt next time.
Aqsa Doll
[email protected]These latkes were perfect for a quick and easy weeknight meal. I served them with yogurt and cucumber sauce, and they were a hit.
Abdullah Chowdhury
[email protected]I made these latkes for my family and they raved about them. Even my picky kids loved them!
Abdullah Malik
[email protected]These latkes were a bit too oily for my taste. I think I'll try using less oil next time.
Loren Scott
[email protected]I'm not a vegetarian, but I loved these latkes. They're a healthy and flavorful alternative to traditional potato latkes.
Don82
[email protected]These latkes were a great way to use up leftover vegetables. I added some chopped zucchini and carrots, and they turned out delicious.
Mr arif Vhai
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. The latkes still turned out great!
Tazzjockey
[email protected]I followed the recipe exactly and the latkes were still bland. I think I'll try adding more herbs and spices next time.
Fayaz mir
[email protected]These latkes were easy to make and turned out perfectly crispy. I'll definitely be making them again.
Abubakar Life In China
[email protected]I'm not usually a fan of latkes, but these were delicious! The Mediterranean flavors were a nice change of pace.
Rahul Noyon
[email protected]These latkes were a hit at our dinner party! Everyone loved the unique flavor combination of the herbs and spices.