Savoury Pancakes are my favorite option to serve for breakfast or lunch over the weekends. Usually, I will choose the ones which are easy, simple and quick to prepare and ingredients are readily available in my kitchen.
This potato pancake is a great choice as I can prepare the portion just enough to serve.
The pancakes are crispy at the edges, the potato and carrots are tender [not totally crispy] at the centre because I prefer a thicker pancake. A thinner one will be crispy in the centre, too.
[makes 4 pieces, serves 2]
2 medium size potatoes - peeled and shredded
1/2 red carrot - peeled and shredded
1 stalk spring onions - cut strips
3 - 4 tbsp plain flour
some salt, pepper, 5 spice powder and mushroom stock granules
- Place shredded ingredients [except spring onions] in a big bowl. Add in seasoning, mix well and taste to fine tune. Add in plain flour, mix well before adding spring onions.
- Mix into a thick batter but not dry.
- Heat a non stick pan with some oil. Scoop 1/4 portion of the mixture onto pan. Spread out evenly. Fry until the edges are crispy. Sprinkle some sesame seed on top before flipping over to fry the other side.
- Fry until golden and cooked through. Dish up to serve whole with chilli sauce or mayonnaise or cut into pieces.