VRG’s vegan broccoli latke recipe (from The Lowfat Jewish Vegetarian Cookbook) is currently featured on CBS’s Health Blog.
(CBS) Today is the first day of Hanukkah. That means it’s time for Jews to light the menorah and exchange gifts – and gnosh on traditional fare like potato pancakes (latkes).
Ordinary latkes aren’t especially good for you – and it doesn’t help matters when they’re topped with a dollop of sour cream. Not exactly the sort of thing to put a smile on the face of your cardiologist.
But here’s a healthier alternative: broccoli latkes. They’re still fried, but they’re a bit more nutritious, as they include broccoli and a touch of celery seed.
1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
1/2 teaspoon celery seed
Salt and pepper to taste
1 Tablespoon oil
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together.
Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry eight minutes on one side. Flip and fry for another five minutes on the other side. Serve Warm.
Calories per serving: 216
Fat: 4 g
Total fat as % of Daily Value: 6%
Protein: 4 g
Carbohydrates: 43 g
Dietary fiber: 3.9 g
Recipe courtesy Debra Wasserman, author of The Lowfat Jewish Vegetarian Cookbook.