Frugan: Healthy Latkes

I am trying to keep things interesting over here and come up with Mini Meals that offer a variety of tastes and textures. These healthy Latkes, inspired by Hannah, were my first MM of the day and were pretty good. Of course, frying them in some oil would have made them better, but these were still satisfying. I have been inspired to create more savory pancakes using this method. I think Indian Spiced Cakes topped with Raita and Chutney may be on the horizon! Or how about an Italian Polenta Cake topped with Tofu Ricotta and Marinara?

I used zucchini to cut the calories. 3/4 of this recipe equaled 400 calories.. You could serve this as a side for two people or double the recipe for 4 people.  Next time, I am going to use sweet potato and chipotle.


Healthy Latkes

• 1 medium potato ( preferably russet )
• 1 medium zucchini
• 1 large onion
• 2 cloves garlic
• 1 t psyllium husk
• ¼ t black salt
• Lots of pepper
• Pinch nutmeg
• Pinch cumin
• ½ t smoked paprika
• 3 T nutritional yeast
• ¼ c chickpea flour
• 2 t apple cider vinegar
• 1 T soy sauce

Applesauce

• 2 large apples
• Pinch stevia
• Pinch cinnamon

Method

1. Chop apples, place in bowl with stevia and cinnamon; cover and microwave for 5 minutes or cook on stove in a saucepan until they are done.
2. Shred potato, zucchini and onion in a food processor. 
3. Place veggie mixture in a bowl and mix in the rest of the ingredients. 
4. Heat a cast iron skillet to medium lo ( between 3-4 on an electric stove ) and spray with cooking spray
5. Drop by spoonfuls into the skillet, Flatten down 
6. Cook for 6 minutes or so per side 
7. Serve with applesauce and vegan sour cream

I think Corn Zucchini Cakes with Strawberry Habanero sauce would be good. I may have just discovered an entire new chapter for my cookbook!