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| 4 Esslöffel | Vegetable oil - (to 5 tbspns); divided |
| 1 mittel | onion finely chopped |
| 4 x ca. 30 g | Mushrooms - (to 6 oz); halved, sliced thin |
| 1 Tasse | Coarsely grated carrot; (1 large carrot) |
| 1/2 Tasse | Canned garbanzo beans; drained, and |
| | Coarsely chopped |
| 1/2 Tasse | Frozen green peas; thawed or cooked |
| 2 gross | Eggs or 3 egg whites; slightly beaten |
| | salt |
| | pepper ground |
| 1 Esslöffel | Snipped fresh dill |
| | (or 1 tspn dried dill) |
| 2 Esslöffel | Matzo meal or dry bread crumbs -; (to 3 tb) |
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Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick. Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet. Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If mixture appears watery, add remaining 1 tablespoon matzo meal. Heat 3 or 4 tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons of vegetable mixture into pan. Flatten slightly with back of spoon. Saute over medium heat until golden brown, 2 to 3 minutes on each side. Turn very carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture before sauteing each new batch. If all oil is absorbed, add a little more to pan. Serve hot. Yield: 2 or 3 main-course or 4 or 5 appetizer or side-dish servings.
Recipe
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy. Net
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