Spaghetti Squash Patties

spaghetti squash cakes

February 9th 2014By Tamar Genger MA, RD

The first time I made a version of this recipe I tried baking them and they were good, but not great. The second time I used just a little bit of oil and pan fried them and it really made all the difference. Feel free to use any type of flour for your dietary needs. They make a really nice appetizer, snack or side dish. They reheat well too.


Miso and Shiitake Wild Rice Cakes


December 22nd 2013By Chef Laura Frankel

The “tea” flavor or wild rice pairs well with the smoky sweetness of miso paste. If you haven’t cooked with miso, this is the recipe to start with. The flavor is faintly sweet with a smoky undertone. Miso is very savory (described as umami in Japanese) and similar to peanut butter in texture. Shiromiso, or white miso is the most widely produced miso, made in many regions of Japan. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans was added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).


Herb Leek Pancake with Light Mayo and Roasted Eggplant Sauce

Dorot Leek Pancake

March 20th 2012By Joy of Kosher

The Dorot Garlic and Herb cubes make this dish a snap to prepare, but if you can't find them in your stores freezer here is the equvalent. One garlic cube equals one clove, and each herb cube equals one teaspoon.


Hearts of Palm Fritters


June 20th 2013By Chef Laura Frankel

Hearts of palm fritters with homemade aioli are a perfect last minute treat, so easy to make, just keep hearts of palm around and you can make this anytime.


Goat Cheese and Spinach Quinoa Cakes

quinoa goat cheese fritters

March 31st 2014By Tamar Genger MA, RD

The best way to use up leftover quinoa is to make cakes out of them. They make for a fantastic appetizer or a savory side to go along with any meal. This version is crispy on the outside and melt in your mouth on the inside.


Curried Smoked Salmon Fritters with Mango Aioli

Curried Smoked Salmon Fritters with Mango Aioli

November 30th 2011By Chef David Kolotkin


Cauliflower Salami Latkes


December 3rd 2014By Tamar Genger MA, RD

I like the new trend to use a little bit of meat to flavor your food instead of making it the main course. I love to feature vegetables as the main course or to serve many little vegetable dishes to satisfy everyones tastes. With this new take on a Chanukah latke, I used cauliflower and mixed it with diced salami from Joburg. The salami is filled with pepper and other flavorings as well as fat that perks up the cauliflower beautifully.


Beet Fritters


February 13th 2014By Tamar Genger MA, RD

After making my stuffed beets I used the leftover insides to make these Greek inspired fritters and topped them with a drop of Greek Yogurt. You can use matzo meal instead of breadcrumbs to make this for Passover.