VRG’s vegan broccoli latke recipe (from The Lowfat Jewish Vegetarian Cookbook) is currently featured on CBS’s Health Blog.
Hanukkah for Healthy Noshers: Broccoli Latke Recipe:
(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.
BROCCOLI LATKES
(Serves 5)
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.