Potato pancakes

Potato pancakes
prep: 25 minutes
cook: 25 minutes
serving: 12

Nutrition Facts

each serving
KCal 78
Carbs 10.2g
fiber 0.9g
Protein 3.6g
Fat 2.4g
Saturates 0.5g
Sugars 0.3g
Salt 0.12g
Fruit/Veg Portion -

Ingredients

all 7 types
  1. 450g floury potatoes, peeled and chopped
  2. 3 eggs, beaten
  3. freshly grated nutmeg
  4. 50g self-raising flour
  5. 2 egg whites
  6. freshly ground black pepper
  7. 1 tbsp rapeseed oil, for frying

Directions

3 steps in total
Step 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.

Step 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.

Step 3

Place on a piece of kitchen paper to absorb any excess oil, then serve.

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