"Rim's Potatoes Fritter"

Ingredients:

  • 4 potatoes (about 1 pound)

  • 1/2 cup peanut or corn oil

  • 1 egg, beaten

  • 1/4 cup celery leafs (if like)

  • 1/4 cup fry onion

  • Salt & pepper as needed 

Directions:

1. Peel and slice the potatoes about 1/2 inch thick. Fry the slices in 1'4 cup of oil for about five to seven minutes, or until light brown. Remove and crush potatoes in a medium bowl (or food processor), mix in the egg, fried onions and celery leafs, and stir well.

2. Shape the mixture into oval fritters the size of an egg and fry in the remaining 1'4 cup oil until brown. Drain well on the paper towels. These fritters can be eaten with rice or it self.

 

"Stuffed Egg Pancakes"
(Rissoles)

Ingredients:

THE FILLING:

  • 3/4 pound ground gluten 

  • 1/4 teaspoons pepper

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1/4 teaspoon nutmeg

  • 1/4 cups carrot, cut into 1/8-inch square dice (you can use the frozen too)

  • 1 tablespoon butter

  • 1 tablespoon wheat flour, dissolved in 2 tablespoon water

THE PANCAKE:

  • 2 eggs, beaten

  • 1 cup flour

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 1/2 cup plus 1 tablespoon cold water

  • Butter

THE STUFFED PANCAKE:

  • 1 egg white, lightly beaten

  • 3 tablespoons or more fine bread crumbs (optional)

  • 2 tablespoons butter

Directions:

1.  Fry the gluten, pepper, 1 teaspoon salt, sugar, nutmeg, and carrot in 1 tablespoon of butter for three or four minutes, or until the gluten is cooked. Add the wheat flour paste, and mix well.


2. Mix the eggs, flour, 1/2 teaspoon salt, milk and water into a smooth batter. Butter a crepe pan, add 3 tablespoons batter and over medium/low heat brown the pancake lightly on both sides. Remove to a towel, and cool. Continue to make the crepes until all the batter is used. This recipe makes about 12 crepes.


3. Place 2 tablespoons of the gluten filling into the center of crepe. Fold in the sides, and roll over to make a stuffed pancake 3 inches long and 1 1/2 inches wide. Seal the ends with a dab of egg white. Continue to stuff all the crepes with beef mixture.


4. Butter a pan generously. Dip a stuffed pancake into the egg white, roll it lightly in the bread crumbs and brown it in butter over medium heat. Should one prefer not to use the bread crumb, simply brown the crepe on both sides in the butter.

The stuffed pancakes freeze very well. I recommend that they be removed from the freezer one hour prior to being reheated for a minute or two under a broiler.

Another method is to freeze the Rissoles after they have been stuffed but before they are fried. These should also be allowed to thaw out for one hour before they are fried in butter.


Serve for 6

 

If any question about this recipes please e-mail to Chef Rim!




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