Grilled Four Vegetable Latkes
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 tablespoon dried sweet basil
1 teaspoon sage
1/2 teaspoon salt and pepper
few dashes cayenne pepper
1 large red potato, grated
1 large carrot, peeled and grated
1 large zucchini, grated
1/2 yellow onion, grated
1/4 cup flour
1 tablespoon olive oil
1. Preheat electric griddle, grill, or panini press to a high setting. Preheat oven to 150 degrees F (this is if you have a smaller grill and you want to keep the first batch warm while making the second).
2. In a large bowl, whisk egg replacer with the seasonings. Place grated vegetables on a clean towel or cheese cloth and squeeze the extra moisture out, then add them to the bowl and mix.
3. Stir in flour. Mix. Stir in olive oil. Mix. With your hands, make patties with about 1/3 cup mixture and place on the griddle/grill. Repeat until the grill is full then press down on them with a spatula.
4. Let them cook undisturbed for about 8 minutes them flip and cook for another 8 or until brown on both sides. Place that plate of latkes in the preheated oven and make the next batch.
Serve with tofu sour cream and hot sauce. This recipe, like traditional latkes, was originally fried in oil, but they are just as delicious grilled and without all that fat!
Source of recipe: This recipe is based on one from "The Vegetarian Meat and Potato Cookbook" by Robin Robertson.