Easy Vegetable Latkes

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil - (to 5 tbspns) - divided
1 tablespoon	15ml	Onion - finely chopped (medium)
4 oz	113g	Mushrooms - (to 6 oz) - halved, sliced thin
1 cup	110g / 3.9oz	Coarsely grated carrot - (1 large carrot)
1/2 cup	80g / 2.8oz	Canned garbanzo beans - drained, and
		Coarsely chopped
1/2 cup	118ml	Frozen green peas - thawed or cooked
2 cups	396g / 13oz	Eggs or 3 egg whites - slightly beaten (large)
		Salt
		Freshly ground pepper
1 tablespoon	15ml	Snipped fresh dill
		(or 1 tspn dried dill)
2 tablespoons	30ml	Matzo meal or dry bread crumbs - (to 3 tb)

Recipe Instructions

Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick. Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet.

Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If mixture appears watery, add remaining 1 tablespoon matzo meal.

Heat 3 or 4 tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons of vegetable mixture into pan. Flatten slightly with back of spoon.

Saute over medium heat until golden brown, 2 to 3 minutes on each side. Turn very carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture before sauteing each new batch. If all oil is absorbed, add a little more to pan. Serve hot.

Yield: 2 or 3 main-course or 4 or 5 appetizer or side-dish servings.

Source:
St. Louis Post-Dispatch - 12-14-1998 - By Faye Levy

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