1 hr 40 mins
1 hr 10 mins
Delicious latkes using up many of the ingredients required for the RSC contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads.
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Units: US | Metric
- 1 cup buttermilk
- 4 ounces cream cheese, room temperature
- 1 garlic clove, minced very fine
- 1/2 teaspoon salt (or to taste)
- 1/3 cup fresh dill, minced
- 2 cups packed grated zucchini
- 2 cups packed grated sweet potatoes
- 1 large onion, minced (about 1 cup)
- 1 teaspoon salt
- 8 ounces feta cheese, crumbled
- 3/4 cup parmesan cheese, grated
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, minced
- 1/3 cup fresh dill, minced
- 1/3 cup fresh mint, minced
- 1 egg
- 1 cup rye flour or 1 cup all-purpose flour
- oil (for frying)
- 1Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
- 2Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
- 3Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
- 4Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
- 5Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
- 6Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
- 7Repeat with remaining latke mixture until all the patties have been fried.
- 8Serve warm or at room temperature with the sauce.
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Nutritional Facts for Mediterranean Latkes (Savory Pancakes)
Serving Size: 1 (413 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 450.9
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 12.5 g
- Cholesterol 100.1 mg
- Sodium 1375.1 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 6.5 g
- Sugars 8.9 g
- Protein 20.5 g