Recipe - Garbanzo Potato Pancakes

1 One fourth tablespoon Olive oil
2 cup Coarsely chopped parsnips
Three fourths cup Finely minced onions
1 tablespoon Minced garlic
One half cup Garbanzo flour
One fourth cup Gluten flour
2 teaspoon Nut yeast
1 teaspoon Salt
One fourth teaspoon White pepper
Peanut oil; for frying

Saute vegs in oil until onions are translucent and parsnips are soft.
Process until a smooth paste is formed. Add all remaining ingredients
except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet
to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to
scoop it into the oil. It may help to oil the spoon, but I haven't had any
problems. Don't fry more than four at a time because they get done in less
than a minute and if you leave them longer they'll burn and the fat content
will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade tomato sauce w/o any
bay leaf but some extra red wine. Figger it out for yourself. If you can't
make your own tomato sauce you've already read too far;)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini