Pesto Latkes

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Pesto Latkes

Pesto Latkes

This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kitchen stores. You'll need a pan with muffin cups that hold about 1/2 cup water. Serve with Pear Cranberry Sauce.

Serves 6

Prep Time 35 min

Total Time 90 min.

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 1 medium onion
  • 4 cloves garlic, minced
  • 3/4 cup packed fresh basil leaves, finely chopped
  • 1/3 cup pasteurized egg substitute
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Cooking Directions

Step 1

Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.

Step 2

Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.

Step 3

Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.

Step 4

Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.


Other Recipes You Might Enjoy:

Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools