Potato Pancakes Recipe
A eggetarian Continental recipe with -6 potato (aloo), lemon juice - of half a lemon, onion - thinly sliced. Ready in 35 min, serves 5.
Curated byLucas Dubois🇫🇷
Instructions
18 steps- 1
To begin making Potato Pancakes, peel the potatoes
-6 potato (aloo)(5) - 2
Soak in water after peeling to prevent browning of the potatoes
-6 potato (aloo)(5) - 3
Using a grater attachment of the food processor, shred the potatoes into a medium bowl
-6 potato (aloo)(5) - 4
Add lemon juice and onions to the shredded potatoes
-6 potato (aloo)(5)lemon juice - of half a lemononion - thinly sliced(1) - 5
Toss to coat evenly
- 6
Let this onion potato mixture sit for about 10 minutes
-6 potato (aloo)(5)onion - thinly sliced(1) - 7
Drain the potatoes and squeeze out the excess liquid
-6 potato (aloo)(5) - 8
Place the squeezed potatoes in a muslin cloth or on a metal sieve
-6 potato (aloo)(5) - 9
In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives
-6 potato (aloo)(5)cloves garlic - minced(2)whole egg - lightly beaten (or /4 yogurt)(1 cup)all purpose flour (maida)(1/4 cup)whole wheat bread crumbs(1/2 cup)parsley leaves - half a bunch-4 sprig chives - finely chopped (or any other herb)(3) - 10
Season with salt and pepper
salt and pepper - to taste - 11
Combine the ingredients to form a thick paste like mixture
- 12
Fill the frying pan an inch deep with oil
peanut oil - for pan frying - 13
Heat the oil over medium heat
- 14
Take a small portion from the potato mixture and shape it into flat patties of medium thickness
-6 potato (aloo)(5) - 15
Shallow fry the pancakes from both the sides until crisp and golden
- 16
This might take about 5 to 7 minutes each side
- 17
Drain on paper towels and similarly prepare remaining pancakes
- 18
Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai
-6 potato (aloo)(5)
Rate this recipe
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Potato Pancakes Recipe
A eggetarian Continental recipe with -6 potato (aloo), lemon juice - of half a lemon, onion - thinly sliced. Ready in 35 min, serves 5.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
18 steps- 1
To begin making Potato Pancakes, peel the potatoes
-6 potato (aloo)(5) - 2
Soak in water after peeling to prevent browning of the potatoes
-6 potato (aloo)(5) - 3
Using a grater attachment of the food processor, shred the potatoes into a medium bowl
-6 potato (aloo)(5) - 4
Add lemon juice and onions to the shredded potatoes
-6 potato (aloo)(5)lemon juice - of half a lemononion - thinly sliced(1) - 5
Toss to coat evenly
- 6
Let this onion potato mixture sit for about 10 minutes
-6 potato (aloo)(5)onion - thinly sliced(1) - 7
Drain the potatoes and squeeze out the excess liquid
-6 potato (aloo)(5) - 8
Place the squeezed potatoes in a muslin cloth or on a metal sieve
-6 potato (aloo)(5) - 9
In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives
-6 potato (aloo)(5)cloves garlic - minced(2)whole egg - lightly beaten (or /4 yogurt)(1 cup)all purpose flour (maida)(1/4 cup)whole wheat bread crumbs(1/2 cup)parsley leaves - half a bunch-4 sprig chives - finely chopped (or any other herb)(3) - 10
Season with salt and pepper
salt and pepper - to taste - 11
Combine the ingredients to form a thick paste like mixture
- 12
Fill the frying pan an inch deep with oil
peanut oil - for pan frying - 13
Heat the oil over medium heat
- 14
Take a small portion from the potato mixture and shape it into flat patties of medium thickness
-6 potato (aloo)(5) - 15
Shallow fry the pancakes from both the sides until crisp and golden
- 16
This might take about 5 to 7 minutes each side
- 17
Drain on paper towels and similarly prepare remaining pancakes
- 18
Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai
-6 potato (aloo)(5)
Rate this recipe
