Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin
- Preparing Time: -
- Total Time: -
- Served Person: Makes About 18
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely chopped green onion
- 1 1/2 teaspoons cumin seeds
- 2 large eggs, beaten to blend
- Carbohydrate 14 g(5%)
- Cholesterol 21 mg(7%)
- Fat 3 g(5%)
- Fiber 2 g(8%)
- Protein 2 g(5%)
- Saturated Fat 0 g(2%)
- Sodium 202 mg(8%)
- Calories 91
Preparation Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.
Preparation Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.
