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
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.
