One of my favourite childhood dinners was potato pancakes. On a Sunday night, Mum or Dad would whip up a batch and we’d have them with tomato sauce. There are so many versions of this pancake, here is a dairy-free and gluten-free recipe for you to enjoy for a quick, simple and delicious meal. This recipe makes 4 large pancakes.
4 large potatoes, peeled
1 red onion (peeled) or 2 green onions (sliced finely)
2 large carrots, peeled
2 tablespoons of gluten-free ‘plain’ flour
2 cups of soy cheese (optional)
Any extra herbs or spices you wish to add (I included a bit of salt and pepper)
If you own a mixer with a grater, now’s the time to whip it out. Otherwise, you’re in for a bit of hand grating.
1. Peel onion and grate (or chop finely). Add to a large mixing bowl.
2. Peel carrots and grate. Add to onion in mixing bowl.
3. Peel and grate potatoes into a small mixing bowl. Pour into a sieve and remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
4. Add potato to mixing bowl.
5. Stir in eggs, gluten-free plain flour to mixing bowl (plus any extra herbs and spices of your choice). Stir and combine well.
6. Heat oil in a heavy-based frypan over a medium-high heat, wait until the pan and oil are nice and hot. Drop about 1/6 cup of potato pancake mixture into frypan and flatten slightly.
7. Cook pancake for about 4-5 minutes on each side, until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly. It’s a bit of a fine art but as long as the pancake is cooked, it’ll taste delicious (as shown in photograph, I still have a way to go to get the ‘perfect flip’).
8. Serve with tomato sauce (or sauce of your choice) and eat hot.
Thanks to my Mum for sharing the family recipe.