Recipe - Potato Pancakes With Chick-Pea Flour Cilantro And Cumin

2 One half pound White potatoes; peeled,
grated into
; enough cold water
; to cover
1 lg White onion; grated
One half cup Finely chopped green onion
One half cup Chickpea flour
2 lg Eggs; beaten to blend
1 One half tablespoon Minced seeded jalapeno chili
1 teaspoon Ground coriander
2 tablespoon Cilantro Pesto
1 One half teaspoon Salt
One half teaspoon Ground black pepper
One fourth teaspoon Cayenne pepper
3 tablespoon Vegetable oil; (or more)
1 One half teaspoon Cumin seeds
One half teaspoon Ground tumeric

Place grated potatoes and onion in large colander and drain well, squeeze
mixture to extract as much liquid as possible. Transfer mixture to large
bowl. Mix in green onion and next 8 ingredients. Gently heat 2 tablespoons
zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is
not desired) in a large nonstick skillet over mediumheat. Add cumin seeds
and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let
stand 30 minutes to allow flavors to blend. Preheat oven to 250 degrees F.
Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3
tablespoons potato mixture to skillet for each pancake; using spatula,
flatten to about 4inch rounds. Cook until golden, about 5 minutes per
side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with
remaining potato mixture, adding more cilantro pesto or oil as necessary.

Yield: About 18 pancakes

Converted by MC_Buster.

Per serving: 1381 Calories (kcal); 66g Total Fat; (42% calories from fat);
33g Protein; 168g Carbohydrate; 379mg Cholesterol; 3584mg Sodium Food
Exchanges: 9 One half Grain(Starch); 1 One half Lean Meat; 1 One half Vegetable; 0 Fruit;
12 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW# IN0004

Converted by MM_Buster v2.0n.