16
(about 10 minutes per inch of thickness) and opaque, and
breadcrumbs are lightly browned. Let rest 5 minutes before serving.
SAVORY SIDE DISHES
Potato Pancakes
Makes eight 2-inch pancakes
1
green onion, trimmed, cut into 1-inch pieces
12
ounces Yukon Gold potatoes, peeled, cut to fit feed tube
2
ounces yellow onion
1
egg, lightly beaten
1
teaspoon kosher salt
2
tablespoon vegetable oil
Place the green onion in the work bowl of the food processor fitted
with the chopping blade. Process on high until finely chopped.
Insert the shredding disc and place cover on work bowl. Place
potatoes in feed tube and shred on Food Processor. Continue with
any remaining potatoes and then the yellow onion. Transfer
contents of work bowl to a clean tea towel which has been laid out
on the counter. Over the sink or mixing bowl, use the tea towel to
wring out as much liquid as you can from the potatoes and onion.
Transfer ingredients to a mixing bowl. Add egg, salt, and pepper
and mix well.
Place a nonstick 10-inch skillet over medium heat. Add the
vegetable oil. Form small pancakes with your hands, squeezing out
any remaining liquid. When the oil shimmers in the pan, add
pancakes. Cook approximately 3 minutes on each side until
pancake is golden brown or to your desired doneness. Repeat until
all pancakes are cooked.
Nutritional information per pancake:
Calories 76 (47% from fat) • carb. 8g • pro. 2g • fat 4g • sat. fat 1g
• chol. 27mg • sod. 304mg • calc. 9mg • fiber 1g
Shredded Carrot, Zucchini
& Jicama Salad
A quick and easy salad for all seasons.
Makes 4 servings
2
small zucchini (a scant ½ pound), cut to fit feed tube
3
medium carrots (a scant ½ pound), peeled,
cut to fit feed tube
8
ounces jicama, peeled, cut to fit feed tube
½
small clove garlic, peeled
2
tablespoons raspberry vinegar
1
teaspoon Dijon-style mustard
¼
teaspoon kosher salt
¼
teaspoon freshly ground pepper
¼
cup light olive oil
2
tablespoons toasted slivered almonds
Insert the shredding disc in the food processor work bowl and
place cover on work bowl. Press On. Arrange zucchini in feed tube;
press Food Processor and shred using medium pressure. Transfer
to a medium bowl. Arrange carrots in feed tube and shred using
firm pressure; transfer to the bowl with the zucchini. Arrange
jicama in feed tub and shred using medium pressure. Press Off.
Transfer to the bowl with the zucchini and carrots; toss to combine.
Do not clean work bowl.
Insert the chopping blade in work bowl. Place cover on work bowl
and press On button, then Food Processor. With the machine
running, drop the garlic through the feed tube and process to
chop, 5 seconds. Press Off. Scrape the work bowl and add the
vinegar, mustard, salt, and pepper. Press On, then Food Processor.
Process 5 seconds to combine, then, with the machine running,
add the oil slowly through the feed tube and process until
emulsified, about 30 seconds. Press Off. Toss the shredded
zucchini and carrots with dressing to taste. Transfer to a serving
bowl and garnish with toasted slivered almonds. Serve immediately
or cover and chill for up to 2 hours (vegetables will begin to lose
their crunchy freshness if longer).
Nutritional information per serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g • fat 16g • sat. fat 2g
• chol. 0mg • sod. 137mg • calc. 37mg • fiber 3g
