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Curried Yam Latkes with Mustard Seeds
from the kitchen of Sharmagne Leland-St. John

2 cups coarsely grated , peeled yams, packed
1/2 cup chopped red bell pepper
3 tablespoons corn starch
2 cups cooked garbanzo beans
1 egg
2 teaspoons curry pawder
1 teaspoon salt
1/2 cup chopped cilentro
2 teaspoons mustard seeds
8 or 9 tablespoons vegetable oil

Preheat oven to 325F. Place a baking sheet in the oven.

In a large bowl, Combine the yams and bell pepper.
Add the cornstarch and toss to coat. In a food
processor, pureé the garbanzo beans to a coarse
paste. Add the egg, salt and curry powder. Blend.
Transfer to a bowl. Mix in the mustard seeds and
cilentro. Stir the garbanzo paste into the yam
mixture.
In a heavy skillet, over medium heat warm 6 table-
spoons of the oil. Separate the batter into 4 batches.
Drop one heaping tablespoon of batter per latke into
the oil. Use the back of a spoon to spread each dollop
into a 3 inch round.

Cook about 3 minutes per side or until brown.
Between batches transfer the latkes to the warmed
baking sheet. Continue with remaining batter. Adding
more oil as necessary, until all are cooked.
Serve hot with Major Grey's Mango Chutney and yogurt.







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