• Choose a category
• All
• Classic-Fiction

By Root 903 0

Also, if things go as planned, you’re not going to use all of the onions or all of the coating. Just use the nice big rings, and use the tiny inside rings for something else. For the batter and coating, you need a lot to get everything breaded, but there will be a bunch left over. Them’s the breaks.

Spray the rings lightly with nonstick cooking spray and bake for 8 minutes. Flip, and bake for another 6 minutes. The rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup if you must.

Scallion Potato Pancakes

MAKES 6 SERVINGS, 2 PANCAKES EACH • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 50 MINUTES

PER SERVING

(2 PANCAKES):

Calories: 180

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 35 g

Fiber: 4 g

Sugars: 2 g

Protein: 5 g

Cholesterol: 0 mg

Sodium: 430 mg

Vitamin A: 6%

Vitamin C: 60%

Calcium: 4%

Iron: 8%

You know those super deep-fried Chinese takeout scallion pancakes ? Those were my inspiration here. I wanted crispy and oniony and carby and satisfying. But I didn’t want deep-fried and I didn’t want tons of empty calories. These pancakes, made with potato, really filled the need. Panko makes them nice and crispy and a high baking temperature gets them nicely browned and gives them that satisfying scallion pancake pull.

Serve with the Hoison-Mustard Tofu (page 153) and steamed broccoli or try the Orange-Scented Broccoli (page 100). Or for a snack, mix hot Chinese mustard with a hint of agave and dip away. They reheat wonderfully, so fridge the leftovers and satisfy your potato needs all week.

2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch

chunks

1½ cups thinly sliced scallions (from one bunch)

1½ teaspoons toasted sesame oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

⅓ cup panko bread crumbs

BREADING:

1 cup panko bread crumbs

½ teaspoon salt

½ teaspoon freshly ground black pepper

Cooking spray

TIP

These are very delicate before being baked, so handle firmly but carefully when pressing into the bread crumbs and transferring to the pan. Once in the pan they will firm up nicely.

First, boil the potatoes. Place them in a small pot and submerge in water. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook until tender, about 15 minutes.

Once cooked, run the potatoes under cold water. Let them cool for about 15 minutes, giving them a mix every now and again, until they are cool enough to handle.

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with nonstick cooking spray. Place the potatoes in a mixing bowl and add the scallions, sesame oil, salt and black pepper. Use a potato masher to mash like crazy, until there aren’t any big chunks of potato left. Add the panko and mix well.

Mix together all of the breading ingredients on a large dinner plate. Form the pancakes by rolling ¼ cup of batter into a ball and then flattening it to a pancake about 4 inches in diameter. Press it firmly and carefully into the breading mixture, then transfer it to the prepared sheet. Bake in batches of six for best results.

NOTE

Because you need to use vegetable spray for these, I added 1 teaspoon of oil to the nutritional info.

When you have six pancakes on the sheet and the oven is preheated, spray the pancakes lightly with cooking spray. Place in the oven and bake for 12 minutes. Flip carefully, using a thin spatula, and spray the pancakes on the other side. Bake for 8 more minutes.

They’re best when served warm!

Ginger Mashed Sweet Potatoes & Apples

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTALTIME: 50 MINUTES

PER SERVING

(⅙ RECIPE):

Calories: 180

Calories from fat: 0

Total fat: 0 g

Saturated fat: 0 g

Trans fat: 0 g

Fiber: 7 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 180 mg

Vitamin A: 430%

Vitamin C: 15%

Calcium: 8%

Iron: 6%

For me there is no better comfort food than sweet potatoes. Warm, sweet, creamy, and spicy, what more could you want?