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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Makes 12 patties
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| Fried patties, or fritters, are very popular in Mexico, but these are unusual in that they are not "fried" in oil. Serve with any spicy cooked tomato or tomatillo sauce. |
RECIPE INGREDIENTS
| 1 potato, peeled and shredded |
| 1 carrot, peeled and shredded |
| 1/3 cup scallions, very finely sliced |
| 1 small poblano chile, toasted, peeled, seeded, and cut into 1 1/4-inch strips |
| 2 small eggs |
| 2 tablespoons all-purpose flour |
| 1/4 teaspoon salt, or to taste |
| Freshly ground black pepper |
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DIRECTIONS
Press the potato, carrot, scallions, and chile with paper towels to remove any excess moisture. Place the eggs in a bowl and beat lightly. Mix in the flour, salt, and pepper, then add the vegetables. Blend until well-mixed with quite a thick consistency.
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Heat a comal or cast-iron griddle and drop on 1 heaping tablespoon of batter per patty. Press down with the back of the spoon to make circles 2 1/2 inches in diameter. Cook for 2 minutes on each side.
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Serve either as an appetizer with any tomato or tomatillo sauce, or on their own, as a vegetable with the main meal.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 12 patties
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