Potato and spring onion pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g mashed potatochilled (make up a pack or use leftovers)
- 50g plain flour
- 1 tsp baking powder
- 1 small eggbeaten
- 100ml buttermilk
- 1-2 tbsp milk
- 4 spring onionsfinely chopped, plus extra to serve
- 30g parmesanfinely grated
- for frying butter
TO SERVE
- 8 slices pancettagrilled
- 4 soft-boiled eggs
- 1 avocadosliced
Nutrition:
- kcal157
- fat5g
- saturates2.7g
- carbs19.7g
- sugars2.5g
- fibre1.4g
- protein7.5g
- salt0.9g
Method
step 1
Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk, milk, spring onions and parmesan, and season really well.
step 2
Heat a frying pan and melt a knob of butter. Spoon in the batter to make small, 10cm-wide pancakes. When small bubbles appear, flip the pancakes and cook until golden. Serve with the pancetta, soft-boiled eggs, avocado slices, and a sprinkle of spring onions.
