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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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SPICY SWEET POTATO PANCAKES WITH PESACH GUACAMOLE |
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INGREDIENTS: |
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- 2/3 cup light olive oil, for frying
- 1 large white potato, peeled and shredded
- 2 medium sweet potatoes, peeled and shredded
- 1 small onion, peeled
- 1 egg, beaten
- 3 tbs. Matza Meal
- 1 tsp chili powder
- 1 tsp smoked sweet paprika
- 1 tsp ground cumin
- 2 tsp coriander
- Salt
- 2 avocados
- 1 lemon, juiced
- 1/2 medium red onion, finely chopped
- 1 small glove garlic
- 2 jalapenos, seeded and finely chopped
- 3/4 cup pomegranate juice
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INSTRUCTIONS: |
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- Heat about 1/3 cup of oil over medium to medium-high heat.
- Drain the shredded potatoes, pressing them down into a colander to
get their moisture out.
- Place the potatoes in a bowl.
- Using a box grater, grate the onion directly into the potatoes so
that the onion juices fall into bowl as well.
- Add the egg and matza to the bowl then season with spices and
salt.
- Combine and drop enough batter into hot oil to make 2 1/2 inch
pancakes.
- Add more oil, as needed, and fry cakes in batches until deeply
golden on each side.
- Mixture will yield about 16 pancakes.
- Place cooked pancakes on paper towels so that excess oil can be
absorbed into toweling.
- Cut the avocados in half, all the way around the pit.
- Remove the pit with a spoon.
- Scoop the flesh into a bowl and add the lemon juice, onion,
garlic, jalapenos and a generous amount of salt.
- Mash the guacamole to a smooth consistency.
- Reduce the pomegranate juice to a syrup.
- Arrange the potato pancakes on a platter and top with heaping
spoonfuls of guacamole.
- Drizzle pomegranate syrup over the guacamole and serve.
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Yields: 8 servings. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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