September 22, 2009

Potato Pancakes with Mint Raitu

It's heading into fall in central NC, and the garden is still a growing. Cukes, carrots, and lots of mint and basil got used in this. A food processor makes shredding the potatoes easy, but if you don't have one, just shred them with a wide handle box grater. These cook up nicely on a cast-iron skillet. Serve fresh with some raitu.

Potato Pancakes
yield: 8 cakes
3-4 medium potatoes (I had yukon on hand)
1 onion, quartered
2 T red opal basil (if you have, makes for nice color), chopped
2 T green basil, chopped
1 t salt
1/2 t lemon pepper
1/2 to 3/4 cup bread crumbs
2 eggs, mixed
1/4 cup oil, divided

(basically any herbs you want to add will probably taste good)

  1. Shred potatoes and onion together and place in a mixing bowl.
  2. Add in basil through eggs and stir together well. Be liberal with the breadcrumbs.
  3. Heat half of the vegetable oil in a cast iron skillet over medium heat. Put a oven-safe plate in the oven, and turn to 200.
  4. When skillet is hot, form patties with your hand and place in skillet. You should be able to cook 4 on a 12" skillet. Cook until golden, usually 8 minutes per side.
  5. Meanwhile begin assembling raitu.
  6. Cook until golden on both sides. Add in additional oil if needed for preparing the rest of the cakes. To keep warm, place on oven-safe dish, and cover until ready to serve.

Mint Raitu
1 cup whole-milk yogurt (you can use the low-fat variety if that is your thing)
1/4 cup shredded cucumber
2 T shredded carrot (1/2 carrot)
1/2 t cumin
pinch cayenne
1/2 t salt
1/8 t lemon pepper
2 T mint, chiffoned
  1. Mix together, taste, and adjust seasoning if needed.
  2. Thin with water if necessary.

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