"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Yam Latkes with mustard seeds and Curry Recipe

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This recipe for Yam Latkes with mustard seeds and Curry, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes); about 8 oz
1/2 c chopped red bell pepper
3 tbsp cornstarch
1 15 to 16 oz can garbanzo beans (chickpeas), well drained
1 egg
2 tsp curry powder
1 tsp salt
1/4 c clilantro
2 tsp mustard seeds

8 tbsp vegetable oil

Directions:
Directions:
Combine yams and bell pepper in large bowl. Add cornstarch and toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt; blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
Preheat oven to 325F. Place baking sheet in oven. Heat 6 tbsp oil in large skillet over medium heat. Working in batches, drop 1 heaping tbsp batter per pancake into hot oil. Using back of spoon, spread into 3 inch rounds. Cook approx 3 min per side, until brown. Transfer to baking sheet in oven. Serve hot

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
As served at Lee and Lisa's Hanukkah 1995
Serve with chutney and yogurt.

 

 

 

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