In the second of her potato based recipes, Lisa Hobson has provided a recipe for potato pancakes – a great way of using up leftover mashed potato.
250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
Knob of butter
Scrambled eggs (or alternative) to serve
- If you’ve got potatoes not mash, cook them in boiling water until tender – make sure to remove the skins, chop the potatoes into small chunks, and boil in plenty of water. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding small amounts of oil and butter to the pan when required. Serve the pancakes in stacks with your choice of topping.
Taken from ‘BBC good food’ website: https://www.bbcgoodfood.com/recipes/1135640/potato-pancakes