Flaxmatters.com is always searching for new and exciting ways to add flaxseed to your diet, we recently came across this great recipe from In the Living Kitchen let us know what you think!!!
Spicy Potato Latkes
taken from http://inthelivingkitchen.files.wordpress.com
There are two key steps to making great latkes that one simply can’t ignore: squeezing the liquid out of the shredded potatoes and using a lot of oil for frying. DO NOT skip these steps.
INGREDIENTS
About 2 pounds potatoes, scrubbed
3 small white onions, peeled
1-4 dried chilies, of varying heat, minced
¼ c. ground flax seed paste (ground flax seeds mixed with enough water to form a paste)
1 TBS salt
pepper to taste
high heat vegetable oil (safflower, grape seed or canola)
METHOD
Grate potatoes and onions with a box grater or with the grated attachment of a food processor. Place in colander and sprinkle generously with the salt. Place in sink and set aside for 30 minutes. After 30 minutes, squeeze out all excess liquid, until potato mixture is just slightly moist. Place potato mixture into medium-sized bowl. Add minced peppers, ground pepper, and flax seed paste and combine well into the potato mixture with your hands. If the mixture does not hold together when pressed, use more flax seed paste.
Heat 1-inch of oil in a medium cast iron skillet over medium-high heat. This will take at least 10 minutes. Test the oil with a small bit of potato before proceeding. It should sizzle and jump around in the oil. Using your fingers, form small, flat patties, about 2-inches in diameter, and drop them into the oil. Leave about 1-inch of room between the latkes as they cook. They take between 2-5 minutes to cook on each side. Place finished latkes on a towel-covered plate to absorb excess oil. They are best served warm.
Makes 20 latkes.
