Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegetarian, Yeast Free
Serves 6 as an accompaniment or 4 or as a meal with vegetable
This recipe celebrates many of the Chanukah traditions cooking in oil to remind us of the temple lamp, pancakes are quick just as the pre-battle food eaten by the Macabees was, Cheese for Judith and Holofernes and to tie it into the Sephardi tradition, I am using a rice based recipe - potatoes only arrived in Europe in the early 1600s
Mixture of olive and sunflower oil for frying
350g (12oz) cooked risotto rice* (175g (6oz) rice before cooking cooked in 350ml (12fl oz) water
100g (4oz) grated cheese
3 medium eggs, separated
2-3 tbsps rice flour
150g(6oz) onion or leek or combination
Beat egg whites till stiff, reserve. Finely chop the onion or leek. Mix leek, egg yolks, cheese, rice and seasoning together.
Fold in the egg whites a few spoonfuls at a time to make a semi-stiff batter which should just drop off a spoon - if it is too thin add a little more rice flour.
Heat the oil in a large frying pan or wok and fry in small batches till golden brown (not as brown as potato latkes). You can see they do need a deep pan for frying.
* if you use long grain or basmati rice you will probably need to add an extra tbsp of rice flour