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Cauliflower-Potato Latkes

Cauliflower-Potato Latkes

  • 1 cup cauliflower florets
  • 1-1/2 cups mashed potatoes
  • 3 tablespoons matzoh meal
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 egg, beaten
  • 2 tablespoons kasha
  • 4 to 6 tablespoons margarine or butter

In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

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Carol December 16, 2014

I just made these latkes - they were delicious and I'm making another batch for Friday night, but I had a problem with them. Most of the first batch I made, fell apart. Do you know why that might have happened? Should I add some more matzah meal? Reply

Mrs. Chana Benjaminson via November 16, 2012

Re Deborah Kasha is buckwheat. Reply

Deborah Ft worth November 16, 2012

Kasha What is kasha Reply

gp Long Beach, CA December 15, 2009

Cauliflower-Potato Latkes I question the use of kasha. Is it first coocked, and if not, what is the grade of the granules (fine, medium, coarse)?

Thanks, Reply

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