Potato Latkes With Roasted Red Pepper Cream Recipe
Potato Latkes With Roasted Red Pepper Cream is an irresistible recipe that you simply can't resist. Try this Potato Latkes With Roasted Red Pepper Cream dish; I am sure you will have a huge fan following for this one!
Ingredients
| Red potatoes | 4 Cup (16 tbs), pounded (POTATO CAKES:) | |
| Scallion | 1 Tablespoon, trimmed (POTATO CAKES:) | |
| 1/4 cup nonfat liquid egg substitute | ||
| 1 teaspoon finely grated lemon rind | ||
| 1/4 cup nonfat sour cream | ||
| 1/8 teaspoon coarse kosher salt | ||
| Pepper white | 1/8 Teaspoon (POTATO CAKES:) | |
| Roasted red pepper | 1 To taste (POTATO CAKES:) | |
| One 8-ounce red bell pepper, halved and seeded | ||
| Buttermilk | 1/2 Cup (16 tbs) (CREAM:) | |
| Salt | 1/4 Teaspoon (CREAM:) | |
| Pepper white | 1/8 Teaspoon (CREAM:) | |
Directions
To make the cakes, put the potatoes in a 3 quart saucepan with water to cover.
Bring to a boil over high heat and continue to boil for about 20 minutes, until the potatoes are fork tender.
Drain well, transfer to a large mixing bowl, and mash.
Set aside and allow to cool completely to room temperature.
When the potatoes have cooled, add the remaining ingredients for the cakes.
Mix well.
Form into 12 cakes, using about a tablespoon of the mixture for each cake.
Place the cakes on a nonstick baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
For the cream, about 30 minutes before you want to serve, preheat the broiler and line the rack with aluminum foil.
Place the bell pepper on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove the pepper and turn the oven down to 500 degrees.
Carefully transfer the pepper to an airtight plastic bag, seal, and let cool for about 10 minutes.
Remove the pepper from the plastic bag and rub off the skin.
Put the pepper into a food processor or blender and puree to a smooth consistency while pouring in 1/4 cup of the buttermilk.
Set aside.
Remove the baking sheet from the refrigerator, uncover, and put in the oven.
Bake for about 15 minutes, until the potato cakes are browned.
When the cakes are almost done, transfer the pepper puree to a small saucepan over low heat.
Whisk in the remaining 1/4 cup of buttermilk, the salt and white pepper.
Cook for 1 minute more to heat thoroughly.
Serve 2 cakes per person, browned side up, and surround with red pepper cream.
Bring to a boil over high heat and continue to boil for about 20 minutes, until the potatoes are fork tender.
Drain well, transfer to a large mixing bowl, and mash.
Set aside and allow to cool completely to room temperature.
When the potatoes have cooled, add the remaining ingredients for the cakes.
Mix well.
Form into 12 cakes, using about a tablespoon of the mixture for each cake.
Place the cakes on a nonstick baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
For the cream, about 30 minutes before you want to serve, preheat the broiler and line the rack with aluminum foil.
Place the bell pepper on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove the pepper and turn the oven down to 500 degrees.
Carefully transfer the pepper to an airtight plastic bag, seal, and let cool for about 10 minutes.
Remove the pepper from the plastic bag and rub off the skin.
Put the pepper into a food processor or blender and puree to a smooth consistency while pouring in 1/4 cup of the buttermilk.
Set aside.
Remove the baking sheet from the refrigerator, uncover, and put in the oven.
Bake for about 15 minutes, until the potato cakes are browned.
When the cakes are almost done, transfer the pepper puree to a small saucepan over low heat.
Whisk in the remaining 1/4 cup of buttermilk, the salt and white pepper.
Cook for 1 minute more to heat thoroughly.
Serve 2 cakes per person, browned side up, and surround with red pepper cream.
Chef
