These easy to make, savory potato pancakes combine mashed potatoes, crunchy
fennel and mashed acorn squash - great as a main course.
Serves 4


INGREDIENTS:


¼ lb. russet potatoes, peeled, boiled and mashed dry

1/4 lb. fennel, chopped

1/4 lb. acorn squash, peeled, deseeded, diced, boiled and mashed dry

2 eggs, beaten

1 tbsp. all-purpose flour, sifted

1 tsp. salt

1 tsp. black pepper

1 tsp. borage, chopped

¼ cup sunflower oil


METHOD:


Using a food processor, combine mashed potatoes, acorn squash, eggs,
flour, salt, black pepper and borage until a dough ball forms. Fold in
fennel.


Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll
out balls until ¼ inch thick. Fry for 5 minutes on each side until golden
brown. Serve hot with a light salad and garlic bread.



"jmcquown" > wrote in message
.. .
> I love making potato pancakes from about 3 cups leftover chilled mashed
> potatoes. Normally I add some finely minced onion and garlic, an egg and
a
> little flour as needed. I pan fry them in butter or a mixture of butter
> melted in a little oil, until golden brown on each side.
>
> Yesterday I wondered about perhaps adding some leftover roasted butternut
> squash pulp to the potato mixture. When I roast the squash for my soup I
> roast it cut-side down. Excess water leaches out leaving a rather dry
pulp.
> Seems to me this might be a tasty blend with the potatoes. Sorta like
> 'harvest' potato pancakes.
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers
to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use
tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
> As of right now these are totally hypothetical. Any suggestions?
>
> Jill
>
>