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Title: Herbed Potato Pancakes with Velvety Mango Cream and Cavia
Categories: Blank
Yield: 6 Servings
| MODERN MATURITY; NOV/DEC 199 | ||
| 3 | md | Russet potatoes |
| 2 | tb | Fresh chives, snipped |
| 2 | tb | Tarragon, fresh; chopped |
| 3/4 | ts | Salt |
| 1/4 | ts | Black pepper, ground |
| 1 | tb | Butter; unsalted, melted |
| 1 | tb | Oil, olive |
| TOPPINGS | ||
| 2 | tb | Sour cream; or creme |
| Fraiche | ||
| 2 | tb | Osetia, fresh; or salmon |
| Caviar or snipped fresh | ||
| Chives | ||
| 12 | sm | Tarragon sprigs, fresh |
| VELVETY MANGO CREAM | ||
| 1 | Mangoes; ripe | |
| 1/2 | c | Sour cream |
| 1 1/2 | tb | Juice, lime |
| 1 | ds | Tabasco |
| 1/4 | ts | Cumin, ground |
| Salt; to taste | ||
Velvety Mango Cream: Peel and pit mango and cut into 1" pieces. Combine all ingredients in food processor or blender except salt; process until smooth. Season with salt. Refrigerate until ready to use. Leftover cream will keep up to a week in the refrigerator and makes a delicious sauce for fish or poultry.
Peel potatoes and keep in water. Shred potatoes and mix with herbs, salt, and pepper. Combine butter and oil. Heal large nonstick skillet over medium-high heat. Brush skillet with part of butter/oil mixture. Divide potato mixture into 2 portions per serving. Place 4 portions in skillet; flatten with back of spatula to form pancakes. Cook, turning once, until pancakes are golden brown, about 2-3 minutes per side. Repeat process to prepare all pancakes.
Serve right away or place on baking sheet, cover loosely with foil, and keep warm in 250 F oven. To serve, place 2 pancakes each on individual plates. Top each serving with 1 tb Velvety Mango Cream, 1 ts sour cream, and 1 ts osetia or caviar. Garnish with fresh tarragon. (Illustration showed pancake with circle on top of Velvety Mango Cream, circle of sour cream inside circle of Velvety Mango Cream, then caviar arranged like a bunch of grapes with a tarragon sprig coming out of the top.)
Nutritional information per 2-pancake serving: 159 calories, 4 gm protein, 67 mg cholesterol, 19 gm carbohydrate, 473 mg sodium, 1 gm fiber, 8 gm fat (3 gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, 45% of calories from fat. Exchanges: 0.23 fruit, 0.93 bread, 0.28 meat, 1.4 fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 29 Dec 97
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