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    You are in: Home / Recipes / Mediterranean Latkes (Savory Pancakes) Recipe
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    Mediterranean Latkes (Savory Pancakes)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    evelyn/athens's Note:

    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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    Serves: 6


    latkes ...

    Units: US | Metric





    1. 1
      Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
    2. 2
      Bring 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).
    3. 3
      Put 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.
    4. 4
      Place 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.
    5. 5
      Pour 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.
    6. 6
      Take 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.
    7. 7
      Repeat with remaining latke mixture until all the patties have been fried.
    8. 8
      Serve warm or at room temperature with the sauce.

    Ratings & Reviews:

    • on July 03, 2004


      These Mediterranean Latkes make me feel like I was on a Greek Island sitting at an outdoor café, enjoying the summer breeze, the blue waters, bright sunshine, woman strolling by LOL … and with the tastes of this region; mint, feta cheese, dill sauce. I cut the recipe in half, used Russet potatoes (instead of sweet potatoes)… and the results were still tasty. I especially LOVED the SAUCE which goes on the Latkes. From over 100+ RSC#5 receipts to review I choose two and this was one of them. Also, since I have never made Latkes before this was a real treat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2004


      These are really nice. They look good. The directions are easy to follow. The sauce is wonderful, the latkes have a nice consistancy and flavor. Only problem I had, is I had to add more water to the brown rice and mung beans to get them cooked to a porridge conistancy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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