Vegetable Stew With Potato And Cheese Pancakes

Recipe Ingredients

3		Garlic cloves - smashed
1 lb	454g / 16oz	Crimini mushrooms - (16 to 20) - halved
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Zucchini - quartered (medium)
		Lengthwise, and cut 1" pieces
1		Onion - chopped (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garbanzo beans - (15 oz) - drained
1 1/2 teaspoons	7.5ml	Ground cumin
1		Diced tomatoes in puree - (28 oz)
2 tablespoons	30ml	Finely-chopped fresh rosemary leaves
2 lbs	908g / 32oz	All-purpose potatoes - peeled, shredded
		= (such as Russets)
1		Onion - grated (small)
3 tablespoons	45ml	All-purpose flour
1 1/4 cups	182g / 6.4oz	Shredded smoked gouda cheese
		= (the yield of an 8-oz piece)
		Olive or vegetable oil - for frying

Recipe Instructions

In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.

Heat a nonstick skillet over medium-high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.

Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C16) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.