<< BackCombine ½ cup of grated raw potatoes, two finely chopped green chilies, 2 tablespoons chopped cilantro, 3 tablespoons rice flour (or substitute any other flour you like), 1 tablespoon crushed roasted peanuts (crunchy peanut butter works fine here too), 3 tablespoons of water, and salt to taste. Mix well and divide the mixture into 10 equal portions. Heat an oiled non-stick pan and spread each portion of the mixture on the pan with your fingertips to make a 3-inch circle. Cook on both sides until golden brown. Serve with Indian green chutney (if you want to be authentic!) or with any other tasty chutney or sauce you have on hand.
Crunchy Potato Pancakes
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Saturday, March 3rd, 6pm -11pm Dave Lefever Singer/Songwriter, Musician will perform.
Tuesday, March 13 Transition to Organic Vegetable Production Workshop
