Quinoa And Potato Latkes Recipes

QUINOA AND POTATO LATKES

Steps:

• Peel and grate potatoes.
• Note: After grating the russet potatoes, I squeezed them out in my hand to get rid of a lot of the excess moisture. This will help keep the potatoes together better when you cook them.
• Combine the cooked quinoa, eggs, grated potato, pepper, and salt in a large bowl. (You can also add some herbs here.) I added some garlic powder at this point. But you can add what you want, the possibilities are endless.
• Mix well.
• Heat a large skillet with the butter/ghee and coconut oil over medium heat. Note: I used ghee for this since it doesn't burn like butter, but it's of course up to you.
• Using a 1/3 size measuring cup, scoop out the quinoa/potato mixture and place in the hot skillet.
• With a spatula, flatten the latke.
• Add another scoop of mixture and flatten. Repeat. I made 4 at a time. I added a little more coconut oil/ghee to the skillet for the second batch.
• Cook the latkes for about 5-7 minutes on each side, but if your pan is hotter than mine it might take less. Just make sure the insides aren't runny.
• As you cook the latkes place on a paper towel when you remove them from the pan. This will take out some of the excess fat, I patted the tops too.
• Serve warm with some sour cream or applesauce, or both, it would be yummy. Bon Appetit!!!

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!