From The Revive Cafe Cookbook 5.
My wife's cousin Lydia told us to head to some markets in Christchurch as there was a stall there with amazing potato pancakes run by a couple from the Czech Republic. I looked everywhere but could not find them and then found out they had recently retired. Lydia explained them to me and here is a healthy version which I hope you enjoy. Often potato pancakes or fritters require you to use raw potatoes which in turn requires a huge amount of oil to cook them. This method allows you to cook them with minimal amounts of oil.
INGREDIENTSMAKES 18 PANCAKES
- 2 teaspoons oil
- 750g (24oz) potatoes (around 2 large)
- 1 1/2 cups onion finely diced ( around 1 onion)
- 2 cloves garlic chopped or crushed
- 1 tablespoon caraway seeds
- 1 cup chickpea (besan) flour
- 3/4 cup milk of your choice
- 1 teaspoon salt
- oil for shallow frying
- Halve the potatoes. Put in a pot with boiling water and cook for around 20 minutes or until they are 75% cooked. You want them to be soft while remaining some strength. Put them in a bowl of cold water to cool them down. Using a hand grater, grate the potato.
- In a pot or pan saute the the oil, garlic and caraway seeds for 5 minutes or until the onion is soft.
- Combine the grated potatoes, onion mix and remaining ingredients in a bowl and mix well.
- Add a little oil to a hot non stick frying pan and put 1/4 cup scoops of the potato mixture into the pan. Cook for around 2 minutes per side.
- Serve with sauerkraut, fried mushrooms and garnish with Italian parsley.
