• Amie

Potato Cheese Pancakes

Three of our favourite things... you're welcome.


INGREDIENTS

Dipping sauce:

1 cup greek yoghurt

¼ cup cucumber, grated

2 tbsps fresh parsley, finely chopped

Pinch of salt and pepper

Pancakes:

3 cups mashed potatoes

¾ cup tasty cheese, grated

2 tb spring onions, finely chopped

1 large egg, lightly beaten

3 tb plus ½ cup chickpea or lupin flour

2 tsps sweet paprika

1 tsp onion powder

Salt and pepper

Olive oil for frying

Salt and paprika for dusting.

METHOD

To make the dipping sauce, mix together all the ingredients in a mixing bowl. Season further to taste, then set aside.

Place the mashed potatoes, cheese, spring onion, egg, the 3 tablespoons of chickpea flour, paprika, onion powder and a couple of good grains of salt and pepper in a large mixing bowl. Use your hands to mix everything together until thoroughly combined.

Scoop out ¼ cup portions of potato mix and flatten into circles around 1cm thick.

Lightly season the ½ cup of chickpea flour and lightly dredge each pancake in the flour, shaking off any excess.

Add 4 tablespoons of oil in a large frying pan over medium-high heat.

Fry the pancakes in small batches for 4 minutes on each side until browned and crispy. Transfer to a serving plate and sprinkle over a pinch of salt and paprika, Serving with dipping sauce on the side.

Serves 4-5




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