| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Idaho potatoes |
| 1 |
c |
Corn kernels; canned or fresh |
| 2 |
|
Eggs; separated, |
|
|
Whites stiffly beaten |
| 1 |
sm |
Onion; grated |
| 1 |
tb |
Flour |
| 3 |
tb |
Milk |
| 1 |
ts |
Sea salt |
|
|
Freshly ground black pepper; to taste |
| 12 |
tb |
Vegetable oil |
| 1 |
|
Recipe Cilantro Pesto; see * Note |
INSTRUCTIONS
* Note: See the "Cilantro Pesto" recipe which is included in this
collection.
Peel potatoes and grate into a medium-size bowl. Add the corn. In another
bowl combine the onion, flour, and yolks until it forms a smooth paste. Add
the milk, salt and pepper and stir to combine. Add the potatoes and corn
and mix well. Fold in the egg whites. Heat the oil in a medium-size
skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2
inches in diameter, in the skillet. Cook them until golden-brown on both
sides. Serve at once. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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