Nut Cutlets

These potato and hazelnut pancakes make a wonderful main course served with fresh steamed vegetables.  A food processor makes this dish easy to prepare.

• 2-3 large peeled potatoes (or about 2 cups small red or white potatoes unpeeled)
• 3-4 carrots
• 2 cups hazelnuts
• 1 tsp salt
• dash cayenne pepper
• olive oil for frying

Boil potatoes and carrots until tender.  Chop nuts in food processor until finely ground.  Add cooked potatoes and carrots and process on medium for 1 to 2 minutes.  You should still be able to see pieces of carrot and nuts throughout your mixture.  Working with wet hands, take about a ¼ of nut mixture and press into small patty.

Fry patty in olive oil over medium-high heat for 2-3 on each side.  Drain on paper towels.