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Ingredientes
- 2Â 1/2 lb White potatoes, peeled, grated into sufficient cool water to cover
- 1 lrg White onion, grated
- 1/2 c. Finely minced green onion
- 1/2 c. Chick-pea flour
- 2 lrg Large eggs, beaten to blend
- 1Â 1/2 Tbsp. Chopped seeded jalapeno chili
- 1 tsp Grnd coriander
- 2 Tbsp. Cilantro Pesto
- 1Â 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1/4 tsp Cayenne pepper
- 3 Tbsp. Vegetable oil, (or possibly more)
- 1Â 1/2 tsp Cumin seeds
- 1/2 tsp Grnd tumeric
Direcciones
- Place grated potatoes and onion in large colander and drain well, squeeze mix to extract as much liquid as possible. Transfer mix to large bowl. Fold in green onion and next 8 ingredients. Gently heat 2 Tbsp. zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is not desired) in a large nonstick skillet over medium-heat. Add in cumin seeds and turmeric and stir 30 seconds. Stir into potato mix. Cover and let stand 30 min to allow flavors to blend. Preheat oven to 250 degrees F. Heat 1 Tbsp. oil in same skillet over medium heat. Add in scant 3 Tbsp. potato mix to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook till golden brown, about 5 min per side. Transfer pancakes to ovenproof dish; keep hot in oven. Repeat with remaining potato mix, adding more cilantro pesto or possibly oil as necessary.
- Yield: About 18 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1472g | |
| Calories 1379 | |
| Calories from Fat 471 | 34% |
| Total Fat 53.2g | 67% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 1.05g | |
| Cholesterol 417mg | 139% |
| Sodium 3714mg | 155% |
| Potassium 5207mg | 149% |
| Total Carbs 199.07g | 53% |
| Dietary Fiber 32.5g | 108% |
| Sugars 20.8g | 14% |
| Protein 34.85g | 56% |
