The No-Tofu Vegetarian Cookbook

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* Exported from MasterCook *

 

Jicama-Potato Skillet Cakes with Sour Cream Salsa

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons grated onion -- (to 3 tbsp)

2 cups shredded jicama

1 cup shredded russet potato

2 eggs -- beaten

3 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

dash freshly ground pepper

1 tablespoon canola oil

1 1/2 cups salsa

1/4 cup fat-free sour cream

1 teaspoon minced fresh cilantro

 

Squeeze the liquid from the onion with your hand and place onion in a large

bowl. Wrap the jicama in paper towels or cheesecloth and squeeze out the

liquid. Do the same with the potato. (Russet potatos are more starchy than red

potatoes and are preferable for this dish.) Place in the bowl with the onion.

Stir in the beaten eggs and sprinkle with flour and salt & pepper. Stir again

until combined. Form jicama mixture into 8 cakes.

Heat oil in a large nonstick skillet over medium heat. Add patties, half

at a time, and cook until browned, turning once, about 10 minutes. Keep patties

hot in a warmed oven until all are cooked.

Combine salsa, sour cream, and cilantro in a small bowl. Place some on

skillet cakes and serve remainder on the side.

 

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