Potato Pancakes and Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Delicious vegetarian dinner. My kids love it. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
1 1/2 teaspoons grated orange peel |
1 teaspoon ground cumin |
1/4 teaspoon dry crushed red pepper |
12 ounces zucchini, cut into 1/2 inch cubes |
1 (28 ounce) can diced tomatoes |
1 (15 1/2 ounce) can garbanzo beans, rinsed, drained (chickpeas) |
12 kalamata olives, pitted, chopped |
2 lbs russet potatoes, peeled, coarsely grated, squeezed dry in towel |
1/3 cup grated onion |
2 tablespoons all-purpose flour |
vegetable oil cooking spray |
4 teaspoons olive oil |
Directions:
1. For vegetable stew:
2. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
3. For potato pancakes:
4. Preheat oven to 300°F Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
5. Place 3 pancakes on each of 4 plates. Spoon stew over and serve.
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