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    Latke: Mushroom Pecan Latkes (D)


    Source of Recipe


    chanukah.spike-jamie.com

    List of Ingredients




    3 tablespoons extra virgin olive oil
    10 ounces white mushrooms, sliced
    1 teaspoon thyme
    Salt and freshly ground pepper to taste
    1/2 cup cooked wild rice
    1/2 cup toasted chopped pecans
    1 tablespoon sour cream
    1 large egg
    3 tablespoons matzoh meal
    3 tablespoons snipped dill
    3/4 teaspoon lemon zest
    1 teaspoon ground cardamom
    1/2 teaspoon nutmeg
    Canola or other vegetable oil for frying
    Smoked salmon for garnish
    Pickled ginger for garnish.

    Recipe



    Heat oil in nonstick frying pan, and sauté mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.

    Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.

    Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

    Makes about 10 latkes.

 

 

 

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