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Recipes

Potato Pancakes with Chunky Vegetable Stew

By Marie Simmons

Recipe information

  • Yield

    4 Servings

Ingredients

1

tablespoon olive oil

1

cup chopped onion

2

garlic cloves, minced

1

1/2 teaspoons grated orange peel

1

teaspoon ground cumin

1

/4 teaspoon dried crushed red pepper

12

ounces 1/2-inch cubes zucchini

1

28-ounce can diced tomatoes

1

15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained

12

Kalamata olives, pitted, chopped

Potato pancakes

2

pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel

1

/3 cup grated onion

2

tablespoons all purpose flour

Nonstick vegetable oil spray

4

teaspoons olive oil

Need to make a substitution?

Preparation

  1. Vegetable stew

    Step 1

    Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.

  2. Potato pancakes

    Step 2

    Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.

    Step 3

    Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

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