Pancake Cookbook: Delicious Pancake Recipes Made Easy by Grizzly Publishing

Author:Grizzly Publishing [Publishing, Grizzly]
Language: eng
Format: epub
Published: 2018-12-01T18:30:00+00:00

Indian Potato Pancakes

Serves: 4

Ingredients:

300g potatoes (chopped into small chunks)

400g can green lentils (drained)

80g bag baby spinach

4 pre-made pancakes

4 tablespoons olive oil

2 shallots (finely chopped)

1 teaspoon mustard seeds

1 green chili (deseeded and chopped into small pieces)

1 teaspoon ginger (finely grated)

1 garlic clove (crushed)

½ teaspoon turmeric

mango chutney (to serve, optional)

natural yogurt (to serve, optional)

Method:

First, heat the oil in a large pan over a low heat.

Add the shallots, mustard seeds, turmeric, chili, ginger and garlic, and cook gently until the shallots are soft.

Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.

Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through.

Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle.

Pop the spinach in the pan while it’s still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.

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