Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
Parve, Vegetarian, Yeast, & Dairy Free
I prefer the very light latkes and not the shop bought ones which I find heavy. I also like apple in them. Or serve them the Polish way with apple sauce - straight stewed apples that have been passed through a sieve.
6 Medium potatoes
1 small apple (optional)
1 large onion
2 medium eggs - beaten
1 tbsp rice flour
1 tbsp corn flour/meal
Oil for shallow frying
Grate the potatoes, apple and onion. Add the egg, seasoning and then the flours to the vegetables leave to rest for 5 minutes.
Heat the oil in the pan and when very hot drop in large spoonfuls. Fry till set and brown, turn and fry the other side.
Nothing to beat them when served straight from the pan.