The truth about salmon
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
6 to 8
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 3 shallots
  • 2 small jalapeños
  • 1 teaspoon Harissa
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • coarse salt and ground pepper
  • 4 cups roasted spaghetti squash
  • 2 cups potato
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 2 cups Feta cheese
  • 2 tablespoons dehydrated black olive
  • 2 tablespoons sumac
  • 3 tablespoons chopped parsley
  • 2 cups Grapeseed oil
  • 20 citrus segments
Directions
  1. In a large skillet, heat oil over medium-high. Add shallots, jalapenos and harissa, cook, stirring, until softened, 7 minutes.
  2. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper, let cool slightly, 5 minutes.
  3. Transfer to a large bowl and stir in squash, potato, eggs and flour. Wipe out skillet, then add grapeseed oil until the pan is filled to 1/4-inch high; heat over medium. In batches, add batter in 1/4 cup to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through.
  4. Transfer pancakes to oven to keep warm; repeat with remaining batter.
  5. Top with whipped feta, a sprinkle of olive, citrus segments, sumac and parsley.
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