Savoury Potato Pancake
These are so light and scrumptious and make a good base for Canapés, topped with Smoked Salmon and sour cream. Alternatively use as a base for a Meat or fish main course like Char-grilled Fillet of Beef on a potato Pancake with horseradish creme fraiche and a side portion of buttered Spinach. But makes a lovely base for pan fried Fois Gras because they are so light and delicate.
Preparation time: 20 -30 minutes Quantity: Makes 6 large or 24 small Cooking time: 40 minutes
Ingredients
450-500g/1lb potatoes
2 tablespoons plain flour
1 teaspoons baking powder
3 medium whole eggs
1 extra egg white
2 fl oz full fat milk
seasoning
Method
- Peel, dice and steam the potatoes till tender
- Mash
- Pass through a sieve (Spoon through the holes in a course sieve or put through a ricer)
- Sieve the flour and baking powder and stir in to the potatoes while still warm
- Beat in the eggs and mix in the milk
- Season
- Fry spoonfuls in hot oil, turning when brown
- Example – use teaspoons for Canapés or tablespoons plus for an accompaniment