Save for later

Potato pancakes

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
These pancakes are delicious served with scrambled egg, poached egg or with a little butter.
Serves
12
Prep
25 minutes
Cook
25 minutes
Each 54g serving contains (excludes serving suggestion)
KCal
67
Carbs
9.60g
Fibre
0.80g
Protein
3.20g
Fat
1.80g
Saturates
0.40g
Sugars
0.00g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
450g floury potatoes, peeled and chopped
3 eggs, beaten
freshly grated nutmeg
50g self-raising flour
2 egg whites
freshly ground black pepper
a little oil, for frying
Method
  1. Boil the potatoes for 10-12 minutes or until tender. Drain and mash well or pass through a potato ricer. Leave to cool completely, then stir through the beaten eggs, nutmeg and flour and season well.
  2. Whisk the egg whites, until they form soft peaks, then gently fold through the potato mixture. Heat a little oil in a non-stick frying pan, add the mixture in spoonfuls and cook for 2–3 minutes until golden.
  3. Place on a piece of kitchen paper to absorb any excess oil, then serve.
Chefs tips
  • Spice up your pancakes by adding half tsp turmeric and 1 tsp curry powder to the mixture.
  • These pancakes make a great alternative to bread to serve with soup.
  • Freezing instructions: Freeze with greaseproof paper between each pancake. Defrost for 1 hour, or in the microwave then reheat in a pan or microwave.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk