Meatless Friday..

Meatless Friday..

 

 Eggless Leek and Potato Latkes With Chunky Applesauce 

 

I know, I’m meatless every day; so what’s the big deal about Friday? During Lent, I try to find very basic meals to add the element of fasting for the Lord.. However, these were so popular, I may have to move them to another day of the week:

 

 

 

DILLED YOGURT

1 cup unsweetened plain soy yogurt

1 Tbs. chopped fresh dill

 

 

LATKES

 

6 medium Yukon gold potatoes (11/2 lb.)

1 pinch salt

1/4 cup plus 1 Tbs. olive oil, plus more for frying, if necessary

1 medium leek, white and pale green parts halved and cut into 1/4 -inch-thick slices (22⁄3 cups)

2 Tbs. plain dry breadcrumbs

6 sprigs dill, for garnish

 

 

1 | To make Dilled Yogurt: Stir together yogurt and dill in small bowl; season with salt and pepper, if desired. Chill 1 hour.

 

2 | To make Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water. Add salt, and bring to a boil. Cover, reduce heat to medium- low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork. Drain potatoes, and rinse under cold water. Let stand until cool enough to handle.

 

3 | Heat 1 Tbs. oil in large nonstick skillet over medium heat. Add leek, and season with salt and pepper, if desired. Sauté 5 minutes, then cover, reduce heat to medium-low, and cook 5 to 7 minutes more, or until leek is soft but not brown, and liquid has evaporated.

 

4 | Peel potatoes, and mash with potato masher in large bowl. Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired. Shape 1⁄4 cup potato mixture into 21⁄2-inch patty, and place on plate. Repeat with remaining potato mixture until you have 18 patties.

 

5 | Heat remaining 1⁄4 cup oil in large nonstick skillet over medium heat. Add 4 Latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesn’t splatter. Add more oil to pan if it becomes dry. Garnish with Dilled Yogurt and dill sprigs, if using. 

 

PER SERVING (3 LATKES PLUS 2 1⁄2 TBS. TOPPING) 199 cal; 4 g prot; 8 g total fat (1 g sat fat); 28 g carb; 0 mg chol; 59 mg sod; 2 g fiber; 4 g sugars

 

 

CHUNKY APPLESAUCE

 

 

1 Tbs. vegetable oil

5 large sweet-tart apples, such as Jonagold, Braeburn, or Fuji, peeled and diced (2 lb.)

1/2 tsp. ground cinnamon

1⁄8 tsp. ground cloves

2 Tbs. sugar

1 tsp. lemon juice

 

 

1 To make Chunky Applesauce:

Heat oil in large skillet over medium-high heat. Add apples, and sauté 2 minutes. Add cinnamon and cloves, cover, and reduce heat to medium-low. Cook 15 to 20 minutes, or until apples are tender, adding 1 to 2 Tbs. water, if necessary. Uncover, and cook 10 minutes more, or until applesauce has thickened. Stir in sugar, and cook 2 minutes, or until sugar has dissolved. Stir in lemon juice, and cool.

 

 

 

+PAX

 

 

  • Photo and Recipe Via ~ Vegetarian Times 2012

4 Comments

  1. Joyce
    Mar 22, 2013

    Now, Caroline, HOW did you know that I was looking for a recipe for potato cakes? (That’s what we’ve always called them in our house since the time I was a child). Not sure I’ll do the apple-sauce part of the recipe but I’m definitely going to give these a try. Blessings! Joyce

    • Caroline
      Mar 23, 2013

      Joyce, That is too funny! I REALLY hope you like them. I’d never really made ‘potato cakes’ : ) before so this was an experiment. My mom said the Yukon gold potatoes are what really make the difference.
      You have to let me know how they come out. Blessings always +

  2. Patricia
    Mar 26, 2013

    Caroline, I love your food..and I could easily be a vegetarian if you gave me cooking lessons, except that my husband would not survive one day without his meat, or at least a large portion of fish, oysters, etc. Sigh!

    I’m glad you share these delicious recipes. Makes me think that there is life after meat, and it all looks so yummy and healthy.

    Does your husband ever eat meat..not that it’s any or my business :)

    Love to you, and wishing you a very prayerful Holy Week! xoxo

    • Caroline
      Mar 26, 2013

      Patricia…It’s taken my husband a few years, but I think he likes what I cook now. Guess what he orders first thing most times when we go out, though? Yes…meat…or fish sometimes, but it’s hard to get good fish out.

      It all just evolved over time … and I never really had much of a taste for meat…even when I was little.
      Now, cooking together OMG what would we really get done..LOL

      Love and blessings and Holy Week Prayers +

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