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
