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!
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.