Often potato pancakes or fritters require you to use raw potatoes which, in turn, require a huge amount of oil to cook them. This method uses minimal oil. Try one pancake as a test to start with. Then adjust the heat, or make the mixture more runny (add more milk) or thicker (add more flour) if necessary. This dish would also be great with some aioli, hummus or tahini dressing. This recipe comes from Jeremy Dixon's The Revive Café Cookbook 5, from Revive, bookshops and health food stores.
|750 g||Potatoes, around 2 large (Main)|
|1 ½ cups||Onions, finely diced|
|2 cloves||Garlic, finely chopped or crushed|
|1 Tbsp||Caraway seed|
|1 cup||Besan (chickpea flour)|
|¾ cup||Milk, of your choice|
|1 serving||Oil, for frying|
|1 serving||Button mushrooms, fried|
|1 serving||Flat leaf (Italian) parsley, to garnish|
- Halve the potatoes. Put in a pot with boiling water and cook for around 20 minutes or until they are 75 per cent cooked. You want them to be soft while retaining some strength. Put them in a bowl of cold water to cool them down. Using a hand grater, grate the potato.
- In a pot or pan, saute the oil, onion, garlic and caraway seeds for 5 minutes or until the onion is soft.
- Combine the grated potatoes, onion mix and remaining ingredients in a bowl and mix well.
- Add a little oil to a hot non-stick frying pan and put ¼ cup scoops of the potato mixture into the pan. Cook for around 2 minutes per side. Serve with sauerkraut, fried mushrooms and garnish with Italian parsley.