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- 450g floury potatoes, peeled and chopped
- 3 eggs, beaten
- freshly grated nutmeg
- 50g self-raising flour
- 2 egg whites
- freshly ground black pepper
- 1 tbsp rapeseed oil, for frying
Directions
3 steps in totalStep 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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