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Protein Potato Latkes

By adminDecember 1, 2017

Potato Latkes

 

Hanukkah, the festival of light, is right around the corner. To celebrate, we’ve got an extra special recipe for you this Friday: potato latkes! These delectable, skillet-fried potato pancakes have been a staple of Hanukkah since the Middle Ages. Fried in oil, these pillowy potatoes are crispy on the outside with a creamy, savory interior. Like many holiday foods, potato latkes don’t have a reputation for being healthy. After all, they’re high in fat and loaded with carbs. Today, we’ve put a nutritious twist on the traditional recipe. We’ve upped the protein by adding tuna and cut down on the fat (though remember- fat isn’t always bad for you!) Still, before you start munching remember to earn your carbs with a work out! It will make these bad boys taste extra delicious. Enjoy!

 

Ingredients (makes 4 servings):

  • 1 pound of peeled russet potatoes
  • 1/4 cup finely chopped shallots
  • 2 large eggs
  • 2 cans of oil-free tuna
  • sliver of butter 
  • Salt and pepper
  • Dip: 1/2 cup sour cream, 1 tbsp wild chives, 1 tsp fresh lemon juice, salt and pepper to taste, splash of filtered water

 

Preparation:

  1. Cut potatoes into 1 inch pieces and boil in hot water for 20 minutes.
  2. Crack eggs into a large mixing bowl. Mix together with tuna and shallots.
  3. When the potatoes are soft, smash them with the back of a wooden spoon, then mix them with the other ingredients in the bowl. Sprinkle with salt and pepper to taste.
  4. Heat slab of butter in a large frying pan. Form little patties (about 1/4 cup scoops) out of the tuna-egg-onion-potato-mix and drop into pan.
  5. Fry patties on each side for 2-4 minutes, depending on how crisp you like your patties.
  6. Put all the ingredients for dip in a small bowl and mix together.

 

 

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