Recipe Tip: Savoury Potato Pancakes with Spring Vegetables & Herbs
Top Recipe for 4 Persons by Max La Manna. All ingredients and tips for getting it right. As the seasons change, so do the fruits and vegetables on offer. Max La Manna shares this delicious breakfast dish from his book.
Ingredients
- 5thick green asparagus spears, grated
- 2carrots, coarsely grated
- 2large potatoes, peeled and grated
- 1small red onion, peeled and diced
- 120 gcheese, grated. You can use either cheddar or mozzarella
- 1red chilli pepper, seeded and thinly sliced
- 1 handfulfresh dill, chopped (save a little for garnish)
- 1 handfulfresh parsley, chopped (save a little for garnish)
- ½ teaspoon(s)coarse sea salt
- 25 gground flax seeds, psyllium husks, chia seeds or whole flax seeds (optional)
- 60 mlchickpea, oat, wheat or buckwheat flour
- 100 mlmilk or water
- splash(es)extra virgin olive oil, for frying
- beetroot hummus or coconut yoghurt to serve
- chopped herbs for garnish
Instructions
Step 1
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.Step 2
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.Step 3
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.