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Black Bean Potato Latkes
Black Bean Potato Latkes Sarah Lasry for Manischewitz | Pareve or Dairy
2 hours 8 to 10 latkes

  • 1 box Manischewitz Mini Potato Knish Mix
  • 1 can black beans
  • 5 cups of water
  • Vegetable oil for frying
  • 1 jar salsa
  • 1 cup sour cream (optional)

  1. In a small soup pot, heat beans. Drain the liquid and set aside.
  2. Prepare the Manischewitz Mini Potato Knish Mix according to package directions. Add the cooked black beans to the potato knish batter and mix to combine. In a large frying pan, bring vegetable oil to boil and reduce heat.
  3. Using your hands shape small round latke patties and add drop into the hot oil.
  4. Let the latkes fry until golden brown about 2-3 minutes. Remove Latkes from oil and drain on paper towels.
  5. Serve with salsa and sour cream.

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