Malanga Pancakes with Caviar

recipe from Nuevo Cubano Cooking by Sue Mullin


4 oz malanga or white potatoes, peeled & grated on large holes of grater
4 oz boniato or white potatoes,peeled & grated on large holes of grater
1 medium egg
1-1/2 Tbsp finely chopped fresh cilantro
1 clove garlic, minced
1/2 tsp fresh-squeezed lime juice
1/2 tsp salt
1 Tbsp butter
1 Tbsp vegetable oil
8 Tbsp American sturgeon caviar

*Note: If using white potatoes instead of malanga, add 1 tsp
ground walnuts to the egg mixture. If using white potatoes
instead of boniato, add 1/4 tsp allspice to egg mixture.

Squeeze grated tubers in cheesecloth to remove water. In
a bowl, beat egg, then stir in cilantro, garlic, lime juice and salt.
Stir in grated tubers. Let stand 20 minutes at room temperature
to congeal.

In a large skillet, heat butter and oil to moderate heat.
Stir batter and divide into 4 small bowls or pitchers. In
successions, pour half of the contents from each until you
have formed 8 fairly uniform, 4" pancakes. Fry until golden
brown for about 3 minutes, turning each pancake once.

Place pancakes on a warm platter, electric warming grill or
warming tray and top each pancake with a thin layer or caviar,
about 1 Tbsp per per pancake.
Serve immediately.


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