Mushroom Pecan Latkes
- Total Time
- 40 minutes
- Rating
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Ingredients
- 3tablespoons extra virgin olive oil
- 10ounces white mushrooms, sliced
- 1teaspoon thyme
- Salt and freshly ground pepper to taste
- ½cup cooked wild rice
- ½cup toasted chopped pecans
- 1tablespoon sour cream
- 1large egg
- 3tablespoons matzoh meal
- 3tablespoons snipped dill
- ¾teaspoon lemon zest
- 1teaspoon ground cardamom
- ½teaspoon nutmeg
- Canola or other vegetable oil for frying
- Smoked salmon for garnish
- Pickled ginger for garnish
Nutritional analysis per serving (10 servings)
211 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
- Step 2
Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
- Step 3
Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.
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