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Potato Latkes With Roasted Red Pepper Cream Recipe
|New red potatoes||1 1⁄2 Pound, peeled, cubed (4 Cups)|
|Scallion||1 , trimmed and chopped (1 Tablespoon)|
|Nonfat liquid egg substitute||1⁄4 Cup (4 tbs)|
|Finely grated lemon rind||1 Teaspoon|
|Non fat sour cream||1⁄4 Cup (4 tbs)|
|Coarse kosher salt||1⁄8 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Red bell pepper||8 Ounce, halved and seeded (1 Piece)|
|Buttermilk||1⁄2 Cup (8 tbs)|
Calories 122 Calories from Fat 2
% Daily Value*
Total Fat 0.27 g0.41%
Saturated Fat 0.01 g0.06%
Trans Fat 0 g
Cholesterol 0.87 mg
Sodium 156.9 mg6.5%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.6 g10.3%
Sugars 2.7 g
Protein 5 g9.9%
Vitamin A 27.3% Vitamin C 119.1%
Calcium 3.7% Iron 6.7%
*Based on a 2000 Calorie diet
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.
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.
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.