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Ingredients Jump to Instructions ↓

  1. 3 Garlic cloves - smashed

  2. 1 lb 454g / 16oz Crimini mushrooms - (16 to 20) - halved

  3. 2 tablespoons 30ml Extra-virgin olive oil

  4. 1 tablespoon 15ml Zucchini - quartered (medium)

  5. Lengthwise, and cut 1" pieces

  6. 1 Onion - chopped (medium)

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1 Garbanzo beans - (15 oz) - drained

  10. 1 1/2 teaspoons 7 1/2ml Ground cumin

  11. 1 Diced tomatoes in puree - (28 oz)

  12. 2 tablespoons 30ml Finely-chopped fresh rosemary leaves

  13. 2 lbs 908g / 32oz All-purpose potatoes - peeled, shredded

  14. (such as Russets)

  15. 1 Onion - grated (small)

  16. 3 tablespoons 45ml All-purpose flour

  17. 1 1/4 cups 182g / 6.4oz Shredded smoked gouda cheese

  18. 8-oz piece

  19. Olive or vegetable oil - for frying

Instructions Jump to Ingredients ↑

  1. In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.

  2. Heat a nonstick skillet over medium-high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.

  3. Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

  4. This recipe yields 4 servings.

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