Love the flavors but want a speedier version of this recipe? Skip the Black Bean Topping and instead serve South of the Border Latkes with salsa, sour cream, rinsed and drained black beans and diced avocado.
- Cook Time
- Prep Time
- 4 (10-12 latkes) ServingsServings
Black Bean Topping:
- 1/4 cup onions, finely chopped
- 1 tablespoon canola oil
- 1 clove garlic peeled and smashed
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 1 can black beans, drained but not rinsed (15-ounce)
- 1 cup pareve “chicken” flavored or vegetable broth
South of the Border Latkes
- 2 large Idaho or russet potatoes, peeled and shredded
- 1/4 cup small dice green pepper
- 1/4 cup small dice yellow onion
- 1/4 cup low fat shredded cheddar
- 1/4 cup matzo meal
- 2 eggs, beaten
- 1 teaspoon Chile powder
- 1 teaspoon kosher salt
- Cooking spray
- Cook onions in oil over low heat till translucent.
- Add garlic. Cook for 1-2 minutes, careful not to burn. Add cumin and pepper. Continue cooking for 1 minute.
- Add the beans all at once.
- Add broth and bring to low boil.
- Turn down to simmer for 20 - 25 minutes until beans are soft . As beans are simmering prepare latkes.
- Preheat oven to 350 degrees F.
- Mix potatoes, green pepper, onion, cheddar, matzo meal, egg, Chile powder and salt.
- Spray cooking spray into a non stick sauté pan. Shape about ¼ cup of batter into latkes, flattening them in your hands.
- Cook latkes over low heat, turning to prevent burning. When brown, place on sprayed baking sheet and finish in a 350 degree oven for 12- 15 minutes.
- Remove beans from heat. Using a potato masher. Mash the beans.
- Warm mixture on low heat until ready to serve.
- When Latkes are ready serve with Black Bean Topping and sour cream. Garnish with chopped cilantro.