Mediterranean Latkes Savory Pancakes

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Delicious latkes using up many of the ingredients required for the rsc contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is much easier to make than it reads.

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Steps

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Whiz together all sauce ingredients in a mini-blender and pour into a small crock.

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Cover with plastic wrap and refrigerate.

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Bring 3 cups water to the boil in a small saucepan.

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Add brown rice and boil for 30 minutes.

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Add lentils and boil for 20 minutes longer.

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Allow to cool.

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Put minced onion , grated sweet potato and zucchini into a colander and toss with 1 tsp salt.

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Allow to drain for an hour.

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After half an hour , take handfuls of the vegetable mixture and squeeze as much water out as you can from it.

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Place it into a large bowl as you squeeze it dry.

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Add cooled rice / lentil mixture , minced garlic , cheeses , parsley , dill , mint , egg and rye flour.

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With hands combine very well so that everything is evenly distributed.

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Refrigerate for at least 30 minutes before frying.

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Pour enough oil into a large , non-stick skillet to come of an inch up sides of pan.

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Heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry f.

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Ingredients

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buttermilk, cream cheese, garlic clove, salt, fresh dill, brown rice, lentils, water, zucchini, sweet potatoes, onion, feta cheese, parmesan cheese, garlic cloves, fresh parsley, of fresh mint, egg, rye flour, oil