Yam Latkes with Mustard Seeds and Curry
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 teaspoons curry powder
- 1 egg
- 1/4 cup chopped cilantro
- 2 teaspoons mustard seeds
- 1/2 cup chopped red bell pepper
- Carbohydrate 18 g(6%)
- Cholesterol 13 mg(4%)
- Fat 11 g(17%)
- Fiber 4 g(15%)
- Protein 4 g(7%)
- Saturated Fat 1 g(4%)
- Sodium 195 mg(8%)
- Calories 180
Preparation Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
Preparation Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
