April 8th, 2012
Recipe courtesy of CanolaInfo
In a large bowl, place grated potatoes. Cover with cold water and add lemon juice, to prevent darkening. Just before making pancakes, drain water from potatoes; place potatoes in a clean, dry dish towel and squeeze out all excess water.
Return potatoes to large bowl, and combine with rice, egg, flour, mustard, dill, canola oil and salt. Mix well to combine ingredients.
In large non-stick skillet, heat 1 tbsp of canola oil over medium high heat. Place about ¼ cup of the potato mixture into the hot oil and gently flatten with spatula. Fry for 3-4 minutes until edges are crisp; carefully flip. Fry 3-4 minutes until golden brown. Drain on paper towels and repeat, adding more canola oil as needed, until all the mixture is cooked. Keep warm in oven until ready to serve.
To prepare salsa: Preheat grill or set oven to broil. Husk the corn, brush with 2 tsp of the canola oil and broil (or grill) until kernels are slightly charred. Cool then cut kernels off ears.
In large non-stick skillet, heat remaining oil over medium heat. Add onions, garlic, chiles in adobe sauce and red pepper. Cook until just softened. Add the corn and cook until vegetables are heated through. Add the dill, salt and pepper and remove from heat. Serve the salsa over the pancakes.
100 calories, 5 g fat, 2 g protein, 13 g carbohydrates, 2 g fibre