Recipe by Mirj
These innovative latkes are great as a first course, side dish or entree. Serve them with chutney and yogurt.
Top Review by love4culinary
Absolutely Superb! I simply cannot find words to describe how much we enjoyed these! I made two batches (each 1/2 a recipe) to make a whole batch.. 1/2 of which was made with yams, and 1/2 with russet potatoes. Both were absolutely splendid :-) The red bell pepper really adds such depth to these latkes, and the addition of curry is just marvelous. In 1/2 of the recipe I used cilantro and the other 1/2 I used parsley... both were wonderful! I think that it is really important to mention that any moisture that comes from the potatoes really needs to be drained. Thanks so much for this recipe. I will be making these regularly! :-D
- 2 cups packed coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
- 1⁄2 cup chopped red bell pepper
- 3 tablespoons cornstarch
- 1 (16 ounce) can garbanzo beans, well drained
- 1 egg
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1⁄4 cup chopped cilantro
- 2 teaspoons mustard seeds
- 8 tablespoons vegetable oil
Directions See How It's Made
- Combine yams and bell pepper in large bowl.
- Add cornstarch; toss to coat.
- Puree garbanzo beans in processor to coarse paste.
- Add egg, curry powder and salt and blend.
- Transfer mixture to small bowl.
- Mix in cilantro and mustard seeds.
- Stir garbanzo mixture into yam mixture.
- Preheat oven to 325°F.
- Place baking sheet in oven.
- Heat 6 tablespoons oil in large skillet over medium heat.
- Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
- Using back of spoon, spread to 3-inch rounds.
- Cook until brown, about 3 minutes per side.
- Transfer to baking sheet in oven.
- Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary.
- Serve hot.