from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke

Potato Pancakes
2 c. Potatoes, peeled and put in cold water to prevent discoloration
1/2 c. Unbleached white flour
1/2 tsp. Sea salt
1/4 c. Cashew or Soy Milk
1 1/2 Tbsp. Non-dairy margarine, melted
1/2 tsp. Dill weed
1/8 tsp. Cayenne pepper

Stir together the flour, salt, milk, melted margarine, dill weed, and
pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or
colander. Press the grated potato firmly down into the sieve with the back
of a large spoon to remove its moisture, then immediately stir the gratings
into the flour and milk mixture. Repeat this process with each potato until
all have been grated and stirred into the milk and flour. Heat a heavy
skillet that has been lightly oiled. (After this initial oiling, the
margarine in the pancake mixture will be sufficient for frying.) For each
pancake drop about 1/3 cup of mixture into the skillet. Let it fry for
about a minute until a skin forms on the bottom. Then turn over and press
flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space
between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them
about 3 minutes on each side, or until they are golden brown and crisp
around the edges. Transfer the finished pancakes to a heated plate and
cover them with foil to keep them warm while the rest are being cooked. Add
more margarine whenever you need it.

Tastes good with Soy/Tofu Sour Cream or your favorite gravy.

"Lorraine" wrote in message
...
from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke

Potato Pancakes
2 c. Potatoes, peeled and put in cold water to prevent discoloration
1/2 c. Unbleached white flour
1/2 tsp. Sea salt
1/4 c. Cashew or Soy Milk
1 1/2 Tbsp. Non-dairy margarine, melted
1/2 tsp. Dill weed
1/8 tsp. Cayenne pepper

Stir together the flour, salt, milk, melted margarine, dill weed, and
pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or
colander. Press the grated potato firmly down into the sieve with the
back
of a large spoon to remove its moisture, then immediately stir the
gratings
into the flour and milk mixture. Repeat this process with each potato
until
all have been grated and stirred into the milk and flour. Heat a heavy
skillet that has been lightly oiled. (After this initial oiling, the
margarine in the pancake mixture will be sufficient for frying.) For each
pancake drop about 1/3 cup of mixture into the skillet. Let it fry for
about a minute until a skin forms on the bottom. Then turn over and press
flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space
between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them
about 3 minutes on each side, or until they are golden brown and crisp
around the edges. Transfer the finished pancakes to a heated plate and
cover them with foil to keep them warm while the rest are being cooked.
Add
more margarine whenever you need it.

Tastes good with Soy/Tofu Sour Cream or your favorite gravy.

That does sound tasty!

Have you tried using gram flour (made of chick-peas)? It tastes really good
IMO

Cheers,
--
Sabine

"Sabine Blochberger" wrote in message
...
"Lorraine" wrote in message
...
from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke

Potato Pancakes
2 c. Potatoes, peeled and put in cold water to prevent discoloration
1/2 c. Unbleached white flour
1/2 tsp. Sea salt
1/4 c. Cashew or Soy Milk
1 1/2 Tbsp. Non-dairy margarine, melted
1/2 tsp. Dill weed
1/8 tsp. Cayenne pepper

Stir together the flour, salt, milk, melted margarine, dill weed, and
pepper. Pat one of the potatoes dry and grate it coarsely into a sieve
or
colander. Press the grated potato firmly down into the sieve with the
back
of a large spoon to remove its moisture, then immediately stir the
gratings
into the flour and milk mixture. Repeat this process with each potato
until
all have been grated and stirred into the milk and flour. Heat a heavy
skillet that has been lightly oiled. (After this initial oiling, the
margarine in the pancake mixture will be sufficient for frying.) For
each
pancake drop about 1/3 cup of mixture into the skillet. Let it fry for
about a minute until a skin forms on the bottom. Then turn over and
press
flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space
between them so that they can spread into 3 1/2 to 4-inch cakes. Fry
them
about 3 minutes on each side, or until they are golden brown and crisp
around the edges. Transfer the finished pancakes to a heated plate and
cover them with foil to keep them warm while the rest are being cooked.
Add
more margarine whenever you need it.

Tastes good with Soy/Tofu Sour Cream or your favorite gravy.

That does sound tasty!

Have you tried using gram flour (made of chick-peas)? It tastes really
good
IMO

Cheers,
--
Sabine

Hmm... I never thought of that. I'll have to give it a try. Thanks )

Lorraine

thanks for posting that! i was looking for a good potato pancake recipe.
looks awesome () !

"Lorraine" wrote in message
...
from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke

Potato Pancakes
2 c. Potatoes, peeled and put in cold water to prevent discoloration
1/2 c. Unbleached white flour
1/2 tsp. Sea salt
1/4 c. Cashew or Soy Milk
1 1/2 Tbsp. Non-dairy margarine, melted
1/2 tsp. Dill weed
1/8 tsp. Cayenne pepper

Stir together the flour, salt, milk, melted margarine, dill weed, and
pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or
colander. Press the grated potato firmly down into the sieve with the
back
of a large spoon to remove its moisture, then immediately stir the
gratings
into the flour and milk mixture. Repeat this process with each potato
until
all have been grated and stirred into the milk and flour. Heat a heavy
skillet that has been lightly oiled. (After this initial oiling, the
margarine in the pancake mixture will be sufficient for frying.) For each
pancake drop about 1/3 cup of mixture into the skillet. Let it fry for
about a minute until a skin forms on the bottom. Then turn over and press
flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space
between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them
about 3 minutes on each side, or until they are golden brown and crisp
around the edges. Transfer the finished pancakes to a heated plate and
cover them with foil to keep them warm while the rest are being cooked.
Add
more margarine whenever you need it.

Tastes good with Soy/Tofu Sour Cream or your favorite gravy.