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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 saut� 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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