| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
St. Louis |
Post2 |
2 |
servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil – (to 5 tbspns); divided |
| 1 |
md |
Onion; finely chopped |
| 4 |
oz |
Mushrooms – (to 6 oz); halved, sliced thin |
| 1 |
c |
Coarsely grated carrot; (1 large carrot) |
| 1/2 |
c |
Canned garbanzo beans; drained, and |
|
|
Coarsely chopped |
| 1/2 |
c |
Frozen green peas; thawed or cooked |
| 2 |
lg |
Eggs or 3 egg whites; slightly beaten |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
tb |
Snipped fresh dill |
|
|
(or 1 tspn dried dill) |
| 2 |
tb |
Matzo meal or dry bread crumbs -; (to 3 tb) |
INSTRUCTIONS
Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick.
Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until
tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet.
Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt
and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If
mixture appears watery, add remaining 1 tablespoon matzo meal. Heat 3 or 4
tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons
of vegetable mixture into pan. Flatten slightly with back of spoon. Saute
over medium heat until golden brown, 2 to 3 minutes on each side. Turn very
carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture
before sauteing each new batch. If all oil is absorbed, add a little more
to pan. Serve hot. Yield: 2 or 3 main-course or 4 or 5 appetizer or
side-dish servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Faye Levy
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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