Receta Recipe For Potato And Butternut Latkes
I am reading about low carb / no carb diets all over the blogasphere and somewhere, something seems to have been lost in translation. In my opinion, a healthy diet will consist of about 55% carbohydrate consumption. These healthy carbohydrate choices can be found in whole grain breads, brown rice, fruit and vegetables, popcorn, nuts, seeds, low fat / non fat milk and yoghurt, dried peas / beans. There is a difference between starchy carbohydrates i.e. cassava, corn, hominy, parsnips, peas, plantain, potatoes, pumpkin, spaghetti, winter squash, succotash, yam and sweet potato which give 80 calories per 1 cup raw serving and add 15g of carbohydrates to your diet, and non starchy carbohydrates. These non starchy carbohydrates include amaranth, Chinese cabbage, artichokes, asparagus, baby corn, bamboo shoots, beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chayote, eggplant, gourds, scallions, collard greens, kale, tyurnip, hearts of palm, jicama, kohlrabi, leeks, mushrooms, okra, onions, daikon, pea pods, peppers, radishes, rutabaga, spinach, summer squash, zucchini, sugar snap peas and Swiss chard and give 25 calories per 1 cup raw serving and add 5g of carbohydrates. The key to a healthy diet is to have carbohydrates with each meal, aiming for a minimum of 175g per day, and for me personally, I restrict our starchy carbohydrates at night. To kick start your metabolism in the morning do not overload your breakfast with carbohydrates. With this in mind, I made these potato and butternut latkes to have with our lunch one Sunday. The recipe came from a feta booklet published by Fairview Cheese, which is a local farm, close to where I live.
- Potato And Butternut Latkes
- Potato And Butternut Latkes
- Adapted from Fairview Feta Booklet
- Ingredients:
- 3 potatoes, peeled
- 1 butternut, peeled and pips removed
- 15mls freshly chopped flat leaf parsley
- 100g feta, finely crumbled
- 50g flour
- 2 eggs, lightly beaten
- 5mls minced garlic
- salt and freshly ground black pepper to season
- 100mls canola oil
Method:
Grate each potato at a time, and once grated place into a kitchen towel and squeeze out the excess liquid
Place the grated potato into a large bowl
Grate the butternut and place into a kitchen towel and squeeze out the excess liquid
Add to the potatoes
Add the parsley, feta, flour, eggs and garlic
Season generously and mix together until well combined
Place the oil into a large frying pan and when it is very hot you can start frying the latkes
Pack a 125ml (1/2) cup measure tightly with the latke mixture
Flip into the frying pan and cook for 3 minutes
Turn and cook for another 3 minutes
Drain on kitchen towel and serve once they are all done
Cooks Notes:
Do not keep the mixture for another day! It must be used as soon as possible after making it. You can keep it in the fridge for a few hours if necessary.
2.5
http://tandysinclair.com/potato-and-butternut-latkes/
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