POTATO-CAULIFLOWER PANCAKES
INGREDIENTS:
- 1 pound raw white potatoes, peeled and chopped
- 2 large eggs
- 1 cup cauliflower florets, cooked and mashed
- 2 tablespoons chopped shallot (or onion)
- 1/4 cup garbanzo (chick pea) flour
or whole wheat pastry flour - 1/2 teaspoon salt
- canola (safflower or grapeseed) oil for cooking
DIRECTIONS:
- Put chopped potatoes, chopped shallot and eggs in a blender; process until smooth.
Pour potato mixture into a bowl, add garbanzo flour, mashed cauliflower and salt. - Heat 2 tablespoons of canola oil in a large skillet.
Pour 1/4 cup of batter per pancake into a hot skillet; cook until light brown on
both sides. Makes about 10 pancakes. - Serve with sauteed mushrooms, plain yogurt, cucumber, chives and cherry tomatoes.
Recipe posted 5.21.2013
Pancake Recipes