Potato Pancakes
Crispy potato pancakes that are perfect for breakfast or as a side dish with any meal! Make a mini version and enjoy them even as an appetiser.
Ingredients
- 400 g Potatoes
- 1 small onion
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/2 teaspoon red chilli flakes
- 1 tablespoon cilantro /chives optional
- 1/5 cup vegetable oil more may be needed
- Sour cream to serve
- 1/4 cup almond milk
- 1 tablespoon corn flour
Instructions
- Using a box grater, grate the potatoes and squeeze them dry using a kitchen towel. Squeeze out as much water as possible.
- In a mixing bowl combine these potatoes with chopped onion, flour, seasonings and mix. You can add in a little bit of milk or if you are keeping it vegan any vegan milk is good. You do not need a lot of milk, just a couple of tablespoons is enough.
- In a skillet heat oil and with a scoop or measuring cup, I scoop out 1/4 cup of the mixture and flatten it uniformly onto the skillet.
- At this point, I reduce the heat to a slightly lower side. So the potatoes are cooked inside as well.
- After 2 minutes, I increase the heat to make them crisp.
Video
Notes
- To drain off excess oil use paper towel and enjoy them fresh off skillet when these are still hot and crisp.
- *The potato pancake absorb more oil than the regular ones but I make them few times per year, so for me that’s okay.
- If you like to Use eggs skip cornflour and almond milk and add one whole egg instead.
Nutrition
Calories: 261kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 823mgPotassium: 604mgFiber: 4gSugar: 2gVitamin A: 99IUVitamin C: 18mgCalcium: 73mgIron: 5mg
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