Ingredients

• 11/2 pounds malanga, peeled and cut into 1/2-inch dice
• 2 cups milk
• 2 cloves garlic
• 2 eggs
• 3 tablespoons minced white onion
• 1/2 cup all-purpose flour
• 1/4 cup minced parsley
• Salt and pepper, to taste
• 1/4 cup vegetable oil
• 1/2 cup sour cream
• 2 tablespoons toasted cumin seeds
• 1 tablespoon mayonnaise
• Salt and pepper, to taste
• 2 tablespoons vodka
• 2 hard-boiled eggs, finely chopped
• 1/4 cup chopped parsley
• 1 small red onion, diced
• 3- ounce jar osetra caviar
• 1/2 cup sour cream
• 6 to 8 slivers lemon zest
• 1 bunch chives

Instructions

1. To prepare the pancakes, place the malanga and milk in a saucepan. Add enough water to cover the malanga completely and bring to a boil. Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes. Drain off the water. Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork. Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter. Refrigerate for 20 minutes.
2. Heat the oil in a large saute pan or skillet over medium-high heat. Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon. Cook until golden brown, 5 to 7 minutes per side. Keep warm and repeat for the remaining pancakes. (There should be enough batter for 12 to 16 pancakes.)
3. Place all the ingredients in a blender and blend for 30 seconds.;
4. To prepare garnish combine the eggs and parsley, and onion. To serve, spoon the sauce onto serving plates and add 2 pancakes per plate. Spoon the egg mixture on the pancakes, then top with caviar. Add a drop of sour cream and garnish with a lemon sliver and chives. Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates.;