Savoury potato pancakes made from spring vegetables & herbs

Savoury potato pancakes made from spring vegetables & herbs
© Andrew Burton

Savoury Potato Pancakes with Spring Vegetables & Herbs

As the seasons change, so do the fruits and vegetables on offer. Max La Manna shares this delicious breakfast dish from his book.

Max La Manna

For 10-12 medium sized potato pancakes.

Ingredients (4 servings)
5 thick green asparagus spears, grated
2 carrots, coarsely grated
2 large potatoes, peeled and grated
1 small red onion, peeled and diced
120 g cheese, grated. You can use either cheddar or mozzarella
1 red chilli pepper, seeded and thinly sliced
1 handful fresh dill, chopped (save a little for garnish)
1 handful fresh parsley, chopped (save a little for garnish)
1/2 teaspoon(s) coarse sea salt
25 g ground flax seeds, psyllium husks, chia seeds or whole flax seeds (optional)
60 ml chickpea, oat, wheat or buckwheat flour
100 ml milk or water
splash(es) extra virgin olive oil, for frying
beetroot hummus or coconut yoghurt to serve
chopped herbs for garnish

Preparation

  • Place the asparagus, carrots and potatoes in a bowl and squeeze out any excess liquid with a tea towel. Add all the other ingredients and mix thoroughly.
  • Heat a frying pan with a little olive oil over medium heat. Increase the heat. Divide the mixture into about 10-12 round balls with your hands, then flatten each ball slightly with both hands to make small griddle cakes.
  • Place a few in the pan at a time and fry for about 3-5 minutes until lightly golden brown around the edges. Turn and repeat. Eat plain or garnish with beetroot hummus or coconut yoghurt and finish with freshly chopped herbs.

Tip:

Leftover potato pancakes can be eaten for lunch the next day or frozen for up to 2 weeks.


Max La Manna
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