Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet page 22

POTATO-ZUCCHINI-CARROT CAKES
A twist on the traditional potato latke.
Makes ten to twelve 2½-inch (6.25 cm) cakes
1. Insert the chopping blade into the work bowl of the
1 TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED
1 MEDIUM RUSSET POTATO,
PEELED AND CUT TO FIT THE
FEED TUBE
1 SMALL ZUCCHINI, TRIMMED
1 SMALL TO MEDIUM CARROT,
TRIMMED AND PEELED
1 SMALL ONION
¾ TEASPOON (3.75 ML)
2. Transfer the vegetables to a medium-size bowl. Add
KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2 TABLESPOONS (30 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR OR MATZO MEAL
1 LARGE EGG, LIGHTLY BEATEN
3. Put the oil in large non-stick skillet over medium-high
2 TABLESPOONS (30 ML)
VEGETABLE OIL, PLUS MORE
AS NEEDED
APPLESAUCE AND SOUR
CREAM FOR SERVING
4. Serve pancakes warm with applesauce and sour
Nutritional information per pancake (based on 12):
Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g
• sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • fiber 1g
SOUPS/SALADS/SIDES
42
food processor. Add the parsley and finely chop,
using 5 to 6 long pulses. Leaving the parsley in the
bowl, remove the chopping blade and replace with
the medium shredding disc. Laying the vegetables
horizontally in the feed tube (trim to fit as needed),
shred the potato, zucchini, carrot and onion on High.
Wrap the vegetables in a clean kitchen towel and
wring it over a bowl or the sink to squeeze out all the
excess liquid.
the salt, pepper and flour and gently mix to fully
combine. Gradually add the beaten egg (you may
not need all of it) until the mixture just holds together.
You do not want the mixture to be too wet or the final
cakes will be dense.
heat. Using a heaping tablespoon per pancake, drop
the batter into the pan. Use the back of the spoon to
flatten out the pancakes into 2½-inch (6.25 cm)
rounds. Cook the pancakes in batches, no more than
4 at a time, about 1½ to 2 minutes per side or until
crisp and browned. Repeat, adding oil as needed
until all pancakes are cooked. Keep finished pancakes
warm on rack set over a baking sheet in a 200°F
(95°C) oven.
cream.
The food processor makes it possible to whip up this
Middle Eastern street food staple in your own home!
Remember to soak the chickpeas the night before.
Makes 15 falafel
1. Insert the chopping blade into the work bowl of the
1 GARLIC CLOVE
1 SMALL SHALLOT, CUT INTO
1-INCH (2.5 CM) PIECES
½ CUP (125 ML) DRIED CHICK-
PEAS, SOAKED OVERNIGHT,
RINSED AND DRAINED
¾ TEASPOON (3.75 ML)
KOSHER SALT
⁄
1 TEASPOON (0.5 ML) FRESHLY
8
GROUND BLACK PEPPER
2. Dissolve the baking soda in the tablespoon (15 ml) of
¾ TEASPOON (3.75 ML)
GROUND CUMIN
¼ TEASPOON (1 ML) GROUND
CORIANDER
3. Using a tablespoon measure, scoop chickpea mixture
⁄
1
TEASPOON (0.5 ML)
8
CHILI POWDER
⁄
1
CUP (75 ML) PACKED FRESH
3
ITALIAN PARSLEY, STEMS AND
LEAVES
½ CUP (125 ML) PLUS
4. Fill a 3-quart (2.83 L) saucepan with enough oil to
1 TABLESPOON (15 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR
¼ TEASPOON (1 ML) BAKING
SODA
1 TABLESPOON (15 ML) WATER
VEGETABLE OIL, FOR
COOKING
PITA FOR SERVING
CHOPPED TOMATOES,
5. Remove to a paper towel-lined sheet tray and repeat
CUCUMBERS AND LETTUCE
FOR SERVING
TAHINI DRESSING (PAGE 22)
6. Serve falafel with sliced pita, veggies and a drizzle of
FOR SERVING
* If choosing to bake instead: Preheat oven to 400°F
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g
• pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 138mg • calc. 9mg
• fiber 1g
FALAFEL
food processor. Add the garlic and shallot and pulse
to chop, about 5 times. Scrape down the sides of the
bowl and pulse another 2 to 3 times. Add the
chickpeas, salt, pepper, spices, parsley and 1
tablespoon (15 ml) of flour. Pulse 10 to 12 times to
coarsely grind the chickpeas. Scrape down the sides
of the bowl and then process on Low for 10 to 15
seconds until finely ground.
water and with the unit running on Low, pour through the
feed tube. Process for 15 to 20 seconds to blend well.
and shape into 15 balls. Place the balls on a tray or
plate lined with wax paper and chill in the refrigerator
for 30 minutes. Put the remaining ½ cup (125 ml) of
flour in a shallow bowl and set aside.
reach ¼-inch (0.6 cm) depth and place over medium-
high heat until an inserted thermometer registers
375°F (190°C)*. Roll the falafel in the flour, shaking off
any excess and drop into the oil. Cook the falafel in
batches, no more than 5 at a time, for about 2½ to
3 minutes, turning halfway through until browned
and crisp.
with remaining falafel.
tahini.
(200°C). Line a baking sheet with parchment and drizzle
with olive oil. Skip the step of coating the falafel in flour
and arrange on the parchment. Drizzle with more oil,
turning to coat the balls all over. Bake for 20 to 25
minutes, turning halfway through until browned and
crisp.
ENTRÉES
43