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Oil-Free Vegetable Patties

Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 12 patties
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.
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
Oil-Free Vegetable Patties Recipe at
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.

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.

Serve either as an appetizer with any tomato or tomatillo sauce, or on their own, as a vegetable with the main meal.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 patties
Calories: 35
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 62mg
% Cal. from Fat: 26%
Cholesterol: 26mg
Protein: 1g
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