I received a request from one of my clients for a healthy potato pancake for Chanukah.  This is for you… a delicious potato or squash pancake that can be served year round – a fun weekend dish for the whole family.  This is a simple recipe to follow and even kids love it

Ingredients:

• 8 med. Potatoes, 6 small yams or 2 medium squash cooked for 30 minutes at 400 degrees and cooled
• 1 onion, finely chopped  
• ½ red bell pepper, diced
• 4 Tbsp whole grain flour or coconut flour (ground up dried coconut in the blender)
• 1-2 tsp Celtic Sea Salt
• 1 Tbsp onion powder
• 1 tsp garlic powder
• 1 whole egg or Egg replacer for one egg
• 1 Tbsp coconut, grapeseed or macadamia nut oil
• 1 Tbsp nutritional yeast
• 2-3 Tbsp  Coconut Aminos or Nama Shoyu OR 1-2 tsp Celtic Sea Salt or more to taste
• Dash of black or red pepper (optional)
• ¼ cup coconut milk or other non-dairy milk
• Optional: 1 tsp of my 8 spice blend:

Directions:

1. Peel and grate the potatoes, yams or squash.
2. Sautee the onion and red bell pepper in 1-2 Tbsp of water or coconut milk and the oil, with 1-2 pinches of Celtic Sea Salt.
3. Mix all of the ingredients together in a bowl.
4. Lightly grease a fry pan with coconut, grapeseed or macadamia nut oil.
5. Shape the potato mixture into about 3 inch patties and cook them over medium heat until crispy brown on each side.
6. Keep them warm in the oven on cookie sheets.
7. Makes 12-14 patties.

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3. The Gluten-Free Quinoa & 4 Delicous Recipes
4. Raw A la Fresca
5. Flourless & Gluten-Free Pumpkin Bread Pudding…YUM!!