Holiday In: Latkes with a twist

Tasty and relatively low in fat, these patties can replace traditional latkes for at least one of the upcoming holiday nights.

By JERUSALEM POST STAFF
Latkes (photo credit: Danni Lerner)
Latkes
(photo credit: Danni Lerner)
SALMON AND CHIVE PATTIES Makes 12-16
✔ 250 gr. fillet of salmon, with skin and bones removed ✔ 1⁄2 cup frozen small green peas ✔ 1⁄2 can corn, drained ✔ 3 eggs ✔ 3⁄4 cup flour ✔ 1 heaping tsp. baking powder ✔ 125 ml. low-fat cooking cream (10% White Chef) ✔ 1 cup oil for frying
For the dressing: ✔ 1⁄2 cup fresh chives, chopped ✔ 1⁄2 cup white wine ✔ 250 ml. low-fat cooking cream (10% White Chef) ✔ Salt and pepper
Cut salmon into small cubes (about 2x2 cm.). Heat 1 Tbsp. oil in a non-stick pan and fry salmon cubes over high heat for 3 minutes or until golden on all sides. Remove from heat. Save the pan.
In a medium bowl, whip the eggs briefly. Mix together flour and baking powder and add to the eggs. Mix until the large lumps disappear. Gradually add cream until the batter resembles pancake batter. Season with salt and pepper and add the drained corn, cooled salmon cubes and green peas. Mix well.
Heat the oil in a large nonstick pan. Using a ladle, pour the batter into the pan, creating 2 or 3 patties 4 cm. in diameter and cook over medium heat about 3 minutes or until bubbles are formed. Turn and continue frying for 2 more minutes. Remove from the pan and continue the process until all the batter is cooked.
In the pan used for frying the salmon, heat the wine and cook until reduced by half. Add chives and cooking cream and bring to a boil. Cook for 2 minutes, season with salt and pepper and remove from heat.
Serve the patties with sauce on the side.
SWEET POTATO AND BASIL PATTIES Makes about 24
✔ 5 medium-size sweet potatoes, peeled and cut into large cubes ✔ 1 cup flour ✔ 1⁄2 tsp. salt ✔ 1⁄4 tsp. dry oregano

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For the basil sauce: ✔ 1⁄2 cup fresh basil leaves ✔ 1⁄2 cup Parmesan flakes (White Chef series) ✔ 2 Tbsp. olive oil ✔ 250 ml. low-fat cooking cream (10% White Chef)
Cook the sweet potatoes in boiling water about 5 minutes or until cooked. Strain and puree the sweet potatoes by hand until smooth. Add flour, salt and oregano and mix until smooth.
Heat olive oil in a medium pan. Using two soup spoons, create 4-cm. flat patties and fry 2-3 minutes on each side or until golden. Place fried patties on paper towels to absorb excess oil.
To prepare sauce: In a food processor, chop together basil leaves, Parmesan and oil. Heat cream in a small pan, add the basil mix and bring to a boil.
Serve the patties with sauce on the side.
ZUCCHINI PATTIES Serves 4
✔ 4 large zucchinis, sliced ✔ 3 eggs ✔ 3⁄4 cup flour ✔ 1 heaping tsp. baking powder ✔ 250 ml. cooking cream (you can use low-fat) ✔ Salt and pepper ✔ 3 Tbsp. olive oil For the sauce ✔ 250 ml. cooking cream (you can use low-fat) ✔ 1⁄2 tsp. ground nutmeg ✔ 100 gr. Parmesan or Kashkaval cheese, grated
Fry zucchini slices in olive oil over high heat for 3 minutes until slightly golden in color. Season with salt and pepper.
In a medium bowl, whip the eggs briefly. Mix together flour and baking powder and add to the eggs. Mix until the large lumps disappear. Slowly add the cream and mix. The batter should resemble that of a pancake. Add the cooled zucchini slices, mix and season with salt and pepper.
Heat a little oil in a large nonstick pan. Using a spoon, create two or three 5-cm. patties and cook over medium heat about 3 minutes or until large bubbles form. Turn and cook 2 more minutes. Continue the process until batter is finished.
In a small pot, cook cream, grated cheese and nutmeg for 3-4 minutes and season with salt and pepper.
Serve on the side.
Note: For a non-dairy version, replace cream with non-dairy whipping cream with no added sugar and omit the cheese. Recipes and photos courtesy of The White Chef series by Tnuva.