John Myers
Hearty Asian-flavored Potato Pancakes
The perfect hearty asian-flavored potato pancakes recipe with a picture and simple step-by-step instructions.
- 1750 g Large potatoes
- 2 Vegetable onions approx. 400 g
- 1 Large, red chilli pepper
- 1 Garlic bulb approx. 40 g
- 1 piece Ginger approx. 20 g
- 6 Eggs
- 1 Cup Cut coriander
- 1 tbsp Salt
- 1 tbsp Mild curry powder
- 200 g Flour
- Sunflower oil
- Peel, wash and grate the potatoes. Peel and grate the vegetable onions. Clean / core the chilli pepper, wash and finely dice. Loosen the cloves of the garlic bulb, peel and finely dice. Peel and finely dice the ginger. Wash the coriander, shake dry and cut finely. Put all ingredients (grated potatoes, grated vegetable onions, chilli pepper cubes, garlic clove cubes, ginger cubes, sliced coriander, 200 g flour, 6 eggs, 2 tbsp salt, and 1 tbsp mild curry powder) in a bowl and mix well. Heat plenty of sunflower oil in a pan, add the dough ladle by ladle (small ladle) 3 portions at a time, press flat, fry until golden brown on both sides, remove and degrease on kitchen paper. Do this until all of the dough is used up. It will be about 50 potato pancakes. Serve potato pancakes with applesauce and / or farmer’s bread.
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