From the Potato Harvest Cookbook by Ashley Miller (For those of you that thought potatoes were limited to savoury dishes…)

      • 3 cups riced potatoes or cold mashed potatoes put through a ricer (3 large potatoes)
      • 1 teaspoon salt
      • 1/4 cup vegetable oil
      • 1 cup flour, approximately
      • jam or applesauce for filling

Lefsa

Place the potatoes in a large bowl and stir in enough flour to make a soft dough.  (The less flour used, the lighter the lefsa will be).  On a large square of waxed paper, form the dough into a cylinder 12 inches long, then wrap it with the waxed paper.  Chill at least 2 hours.

Unroll the dough, and with a sharp knife, cut it into 16 equal portions.  On a well-floured pastry cloth or waxed paper, pat out with lightly floured hands and then roll out each piece into a 5-inch to 6-inch circle with a lightly floured, stocking-covered rolling pin.

Heat a lightly oiled large nonstick frying pan over medium-high heat.  When hot, transfer each lefsa to it, and cook one at a time, 2-3 minutes on each side, or until lightly browned.  Spread each lefsa with jam or applesauce and roll it up.  Served warm or at room temperature.

Yields 16 lefsa

Note: If your mashed potatoes have a lot of butter in them, cut back on the amount of oil called for in this recipe.

Lefsa
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