Steakhouse Latkes
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Steakhouse Latkes
Spinach and potatoes combine to transform humble latkes into a sublime side dish.
Times
- Prep Time : 5 min
- Ready Time : 5 min
Servings
Ingredients
- 3 baking:potatoes, peeled and quartered
- 1 smashed:and peeled clove garlic
- 1 (10-ounce) box:frozen spinach, defrosted and squeezed dry
- 1/4 cup:snipped chives
- 1/4 cup:matzoh meal
- 1 teaspoon:kosher salt
- 1/4 teaspoon:nutmeg
- 2 eggs,:beaten
- Cooking:spray
Directions
- Boil potatoes and garlic in salted water for 15 minutes.
- Using a ricer, rice potatoes with the garlic into a mixing bowl. Add spinach, chives, matzoh meal, salt and nutmeg. Add beaten eggs to bind ingredients together.
- Shape 1/4 cup of mixture into latkes. Spray cooking spray into a nonstick sauté pan. Brown latkes on each side.
- Serve with sour cream for a dairy meal, if desired.
Contributed by: Quick & Kosher
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About Jamie Geller
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Posted in
Pareve , Side Dish , Chanukah , 15-minute Prep , Jewish , Potatoes , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made a version of these yesterday, but I used grated potatoes rathter than cooked and mashed and they were amazing. I loved that we all our iron from the spinache in such a tasty way. The kids couldn’t get enough.
Asparagus recipes in Israel is just plain dreaming — almost not available and certainly not at a price one can afford!