Potato Pancakes With Chunky Vegetable Stew
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
48
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tsps
Olive Oil1 cup
Onion (grated)1.5 tsps
Orange Peel (grated)1 tsp
Ground Cumin2 tbsps
All-Purpose FlourDirections:
1
For vegetable stew: Heat oil in heavy large saucepan over medium-high heat
2
Add onion; sauté until tender, about 5 minutes
3
Add next 4 ingredients; stir 1 minute
4
Add zucchini and tomatoes with juices; bring to boil
5
Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes
6
Add garbanzos and olives; simmer 3 minutes
7
Heat oil in heavy large saucepan over medium-high heat
8
Add onion; sauté until tender, about 5 minutes
9
Add next 4 ingredients; stir 1 minute
10
Add zucchini and tomatoes with juices; bring to boil
11
Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes
12
Add garbanzos and olives; simmer 3 minutes
13
For potato pancakes: Preheat oven to 300°F
14
Mix first 3 ingredients in bowl
15
Season with salt and pepper
16
Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil
17
Heat over medium-high heat
18
Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round
19
Cook until pancakes are brown, about 5 minutes per side
20
Transfer to baking sheet; keep warm in oven
21
Preheat oven to 300°F
22
Mix first 3 ingredients in bowl
23
Season with salt and pepper
24
Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil
25
Heat over medium-high heat
26
Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round
27
Cook until pancakes are brown, about 5 minutes per side
28
Transfer to baking sheet; keep warm in oven
29
Place 3 pancakes on each of 4 plates
30
Spoon stew over and serve
31
Place 3 pancakes on each of 4 plates
32
Spoon stew over and serve