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Lima Bean Latkes
Prep:
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Cook:
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Ingredients
2 cups cooked lima beans*
2 garlic cloves
1 TBSP fresh rosemary (or 1 tsp dried)
3 large eggs
4 TBSP water
2 TBSP extra-virgin olive oil
3 TBSP almond flour
1½ tsp ground cumin
1 tsp salt (or even a little more)
½ tsp ground black pepper
½ tsp baking soda (optional)
6 (or more) TBSP olive oil
SCD yogurt for topping
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340 grams cooked lima beans*
2 garlic cloves
1 TBSP (15 ml) fresh rosemary (or 1 tsp dried)
3 large eggs
4 TBSP (60 ml) water
2 TBSP (30 ml) extra-virgin olive oil
3 TBSP (45 ml) almond flour
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) salt (or even a little more)
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) baking soda (optional)
6 TBSP (90 ml) or more olive oil
SCD yogurt for topping
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
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Disease state
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Instructions
- Blend cooked lima beans, garlic and rosemary in food processor to coarse paste.
- Add eggs, 4 TBSP (60 ml) water and extra-virgin olive oil; blend until smooth.
- Add almond flour, cumin, salt, pepper and baking soda and blend.
- Pour batter into bowl.
- Heat 6 TBSP oil in heavy large skillet over medium-high heat until hot but not smoking.
- Working in batches, drop batter by heaping tablespoonfuls into hot oil.
- Cook until golden, about 1 minute per side.
- Using a slotted spatula, transfer latkes to paper towels to drain.
- Add more oil to skillet as necessary and allow to get hot before adding more batter.
- Transfer latkes to plates.
- Top with home-made yogurt.
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Nutritional Info
Storage
Notes
*Prepare lima beans by soaking the dried beans in water overnight. The next morning, drain them, place in a large pot, cover with a couple of inches of water and cook for 40 minutes.
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