If you are like me, you try to get protein into every dish. Here’s a way to “healthify” the traditional greasy carb fests that we Jews call “Latkes” using a whole lot less oil and adding some protein!
I like to buy the frozen black-eyed peas and cook them lightly before using. You can also use dried, soaked beans that you cook or canned.
Feel free to add 1 tablespoon of nutritional yeast into these as well.
Makes 12 regular muffin-tin latkes
1 cup cooked black-eyed peas
3 cups peeled, shredded potatoes (half finely shredded, half roughly shredded), drained of excess liquid
2 garlic cloves, minced
2 tablespoons brown rice flour or other flour
2 teaspoons baking powder
1 teaspoon sea or Himalayan salt
1/2 teaspoon onion powder or granules
1/8 teaspoon black pepper
Canola or other oil
Whole wheat Panko breadcrumbs (or gluten-free bread crumbs)
Preheat your oven to 375 degrees F.
Mash the black-eyed peas halfway, using a fork.
Place 1/2 – 1 teaspoon on the bottom of each muffin tin and distribute so the bottom and sides are covered in the oil.
Combine all the ingredients and mix well. Spoon the mixture into the pan evenly and press down to flatten slightly. Brush or drizzle the tops with 1/2 -1 teaspoon of oil. Sprinkle 1 teaspoon of the breadcrumbs onto each. Bake 40 minutes or until the latkes are light brown. Allow to cool slightly in the cups and remove carefully.
Serve with tofu sour cream if desired.