Potato Pancakes with Avocado Salsa
Lately I’ve been cooking vegetarian dishes for my family. It’s not a new diversion for me because I cooked vegetarian on and off, sometimes it’s a means for wanting to be creative with my weekly menu. I don’t want to be bored with same old dishes day in day out. I own several vegetarian cookbooks and I also spend much time browsing the Vegetarian Times magazine. It’s a great magazine and with its new look this year I think I’m going to borrow it more often.
I don’t particularly have a resolution every new year because I could never keep it up for the whole 12 months. But this year I’m trying to cook better food and try out more vegetarian dishes. I’ve even tried baking something vegan and they turned out good, in this case they were banana muffin. I could see some belly fat disappearing from my significant other and I felt good in doing so. You could say that I’m very concious about what my family is eating. Some things need eaten more than once to be enjoyed fully but I think it’s worth the try.
A few days back, I tried these potato pancakes with avocado salsa. They’re not bad at all for a quick dinner meals. These reminds me of potato latkes and croquette. Simple and satisfying.
Potato Pancakes with Avocado Salsa
Serves 6
Avocado Salsa
1 large avocado, peeled and seeded
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons lemon juice
1 teaspoon red pepper sauce, such as Tabasco
Potato Pancakes
1 pound potatoes, cooked and mashed
3 tablespoons butter, melted
2 eggs, lightly beaten
3 onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons self-rising flour
1/2 teaspoon all-purpose seasoning
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
Extra virgin olive oil or cooking spray, for frying
To make Avocado Salsa: Mash avocado with fork. Stir in tomatoes, green onions, lemon juice, and red pepper sauce. Season with salt and pepper. Mix well, and chill for 20 minutes.
To make Potato Pancakes: Mash potatoes with butter. Transfer to medium bowl, and add eggs and onions. Sift flours, spices, and salt to taste with potato mixture; stir well to combine.
Heat oil in nonstick skillet over medium heat. Spoon potato mixture into skillet in 2 tablespoons dollop. Cook 3 to 4 minutes, then flip, and cook 3 to 4 minutes more, until golden brown.
Drain pancakes on paper-towel-lined plate, transfer to separate plate, and keep warm in oven. Repeat process with remaining batter. Serve pancakes warm, topped with Avocado Salsa.
Source: adapted from Vegetarian Times, issue June 1, 2008
This looks so tasty!
as tasty as potatoes can be
Comment by Mari — January 19, 2009 @ 4:27 am
Such a unique topping for your potato pancakes!
yeah…they’re kinda like guacamole if i may say so
Comment by tigerfish — January 23, 2009 @ 11:50 pm
leckerrrr!
that’s right, especially if you’re potato lovers!
Comment by retno — January 23, 2009 @ 11:53 pm
What a great side dish to serve to company! You made them very pretty looking!
thanks Pei Lin!
Comment by Mrs Ergül — January 24, 2009 @ 5:25 am