SPICY POTATO LATKES with HORSERADISH SAUCE
…a little Mexican Jewish Greek fusion…
I love potato latkes with a dollop of Greek Yogurt anytime of day
but I had a couple of little jalapenos hanging around
so thought why not spice up one of my favourites?
SPICY POTATO LATKES
4 cups grated potatoes
1/2 cup grated onion
1 tsp fresh lime juice
1 tsp grated lime rind
4 tbsp flour
1/2 cup chopped parsley (or cilantro)
1 jalapeno seeded and chopped (I used 2)
1/2 tsp cumin
sea salt & pepper
1 tbsp olive oil
1 tbsp butter
Place potatoes and onions in colander, lightly salt and toss.
Let sit for 30 minutes expressing as much of the juices as possible.
…Galley Kat note:
the recipe calls for fresh chopped parsley.
It’s not always easy to keep fresh herbs onboard nor are they always available at port.
My alternative is to keep these little tubes from Gourmet Garden.
Here I used 2-3 tbsp of parsley instead of chopped fresh.
My favourite so far is parsley, basil and chili….the basil has the most heavenly aroma!
The reality is that I can’t just run to the market whenever I want some fresh ingredients.
so am trying to focus more on striking a healthy choice/what’s onboard balance.
This is a darn good alternative….
Combine potatoes with the rest of the ingredients excluding oil and butter.
Heat oil and butter in skillet until frothy (tonight I cooked them on the grill with just a swipe of oil).
Drop large spoons full of potato mixture pressing flat.
Cook until brown and crispy then flip and repeat on second side.
Serve hot with **Horseradish Sauce,
1/2 cup plain Greek yogurt
2 tbsp horseradish
Mix well together
Galley Kat Note:
**These are also great with a mixture of plain Greek yogurt and salsa.