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Potato pancakes with a vegetable kick

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Ingredients for 4 servings:

  • 4 large potatoes
  • 2 large eggs
  • 1 m.-sized onion(s)
  • some salt and pepper
  • 150 g flour
  • 1 small bunch of spring onions
  • 2 m.-large tomato(s)
  • 2 m.-large carrot(s)
  • possibly milk
  • possibly bacon, streaky, sliced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Potato pancakes with a spicy twist

Blend everything together in a blender or, better yet, a food processor and process into a dough that’s not too dry. Add a little milk if desired. Then fry the dough in batches in oil in a moderately hot pan. It’s best to turn the fritters over when the edges are browned. You can also top the fritters with a slice of streaky bacon before turning them over. Delicious as a dinner or as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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