September 27, 2016

Moroccan Style Potato Pancakes

1 lb. yellow-fleshed potatoes
1 carrot, finely diced
2 T. canola oil
2 c. finely chopped onion
1 garlic clove, finely chopped
1 c. frozen peas
3 large eggs, beaten
1/2 t. turmeric
3/4 t. salt
1/8 t. ground pepper
4 scallions, white and green, chopped
1/2 c. chopped cilantro leaves

Peel and cut potatoes into even-size chunks.  Place in saucepan; cover and boil until tender.  Drain and mash. Meanwhile, sauté carrot and onion in olive oil until tender. Turn off heat and mix in garlic and frozen peas. Cover and let sit while potatoes are cooking. Mix together potatoes, vegetables, eggs, spices, scallions and cilantro. Form into patties.  Gently sauté in canola oil in frying pan until golden brown, turning once.

Margie Guyot, Ellsworth