| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Appetizers, Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
|
Baking potatoes, peeled |
| 1/4 |
c |
Chives, chopped |
|
|
Salt |
|
|
Pepper, fresh ground |
| 1/4 |
c |
Parsley, chopped |
|
|
Vegetable oil for frying |
| 1/2 |
c |
Sour cream |
| 2 |
oz |
Salmon caviar |
| 1/4 |
c |
Chives, chopped |
INSTRUCTIONS
GARNISH
Grate potatoes with grater or food processor. Add chives, parsley, salt and
pepper. Do not soak potatoes or starch will be lost. In a large skillet,
heat a film of oil on high heat. For each crisp, drop about 1 tb of potato
mixture into oil and flatten. Fry on one side until crisp, about 2 minutes.
Repeat on second side. Drain on paper towel. Repeat until all mixtures is
used up. At serving time, either reheat cakes in 375F (190C) oven for 5
minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of
chives. Top these crisp potato pancakes with sour cream and caviar, or try
these alternatives: Sour cream and apple sauce, sour cream and smoked
salmon, olive paste or dab of anchovy paste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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