Godrej Sahi Shuruaat Cook Book

Potato & Carrot Latkes with Sour Cream and Olive Executive Chef - The Marine Plaza Chef Russet potatoes peeled and grated - 500g Grated carrots - 100g Grated Onions - 70g Refined flour - 50g Corn flour - 25g Thyme leaves fresh - 1tsp Oregano leaves - 1tsp Salt to taste Ingredients Combine potatoes, carrot, onion, refined flour, corn flour, thyme, oregano, olive oil, salt and pepper in a large bowl. Mix it well. Set aside. Whip the cream and lemon juice together till it becomes stiff. Set it aside. Mix chopped olives, chopped garlic, thyme, olive oil, salt & pepper to make olive slaw. Heat Godrej Rice Bran Oil in a large skillet over medium-high heat. Working 1 at a time, take 1/3 cup potato mixture and form into a 3-inch diameter latke; repeat. Add 4 latkes to the skillet and cook until golden brown. Repeat with remaining 8 latkes. Put olive slaw on the top of each latkes & a quenelle of sour cream. Serve hot. Method Black pepper - ¼ tsp Godrej Rice Bran Oil - 50ml Olive oil - 50ml Cream - 100ml Lemon juice - 25ml Chopped black olives - 50g Chopped garlic - 20g 37