Dill-i-cious Herb-Stuffed Potato Pancakes
Dec 07, 2020
The Miracle of Lights, aka Hanukkah, coming up this Thursday, revolves around potato pancakes, otherwise known as latkes.
They are usually made exclusively with russet potatoes and fried, but here I add in a sweet potato and some fresh herbs, which really adds a nice rustic and fragrant quality.
The best part is, these are baked, not fried, and you get the same satisfying crispiness and flavor without the added oil and fat. It’s miraculous!
Dill-i-cious Herb Infused Potato Pancakes
By Debbie Adler
Makes about 15 potato pancakes
Must Have
1 small red onion, diced
2 tablespoons coconut aminos
1 russet potatoes, peeled
1 sweet potato, peeled, boiled and mashed
½ cup chopped fresh parsley
¼ chopped cilantro
¼ cup chopped fresh dill
2 tablespoons white miso paste
¼ teaspoon freshly ground black pepper
Toppings
Applesauce
Horseradish
Soy-free, dairy free sour cream
Must Do
1.Preheat the oven to 425°F. Line a 15 x 13-inch baking sheet with parchment paper.
2.Heat the onions in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
3.Add the coconut aminos and cook the onions until they become translucent, about 2 minutes. Turn off the heat.
4.Grate the russet potatoes in a food processor with the grate blade. Add the grated potatoes to a large bowl.
5.Add the mashed sweet potato, parsley, cilantro, dill, miso and black pepper and stir to thoroughly combine.
6.Take about 3 tablespoons of the potato mixture and shape it into a small, flat pancake as you place it on the prepared baking sheet. Repeat until you have used up all the potato mixture.
7.Bake the potato latkes for 30 minutes, flipping the pancakes over halfway through baking.
8.Transfer the baking sheet from the oven to a wire rack and let sit for about 2 minutes before removing the potato pancakes with a spatula. Serve immediately with desired toppings.
