Last weekend we went to a birthday party and brought along a plate of food to share.
I made potato pancakes with apple sauce.
Known to me as a Polish favourite, that I ate many times when I lived in the UK.
My version turned out to be an absolute hit, so I wanted to pass on the recipe I created, for you to make and enjoy too.
1 brown onion4 largish potatoes
salt and pepper to taste
1 organic egg
2T besan (chickpea/chana/gram) flour
Ghee for frying
Peel and finely grate onion and potatoes. Squeeze out excess moisture in a clean tea towel (fun activity for little fingers).Separately, beat egg, turmeric and seasoning together.
Put all in a large bowl and sprinkle the besan flour over contents.
Use your hands to well mix everything together.
In a frying pan, melt about 2T of ghee over a medium heat.
Place heaped dessert spoonfuls of mix into the pan, around the edge. (I find the centre always cooks too quickly). Press them flat with the spoon.
Cook both sides of the pancake until golden brown. (My potato was cooked through in the centre with a scrumptious crunchy edge).
Once cooked, place onto a paper towel covered plate to drain off excess oil.
They can be kept warm in a low temperature oven, covered with foil or a wet tea towel.
I served ours with Apple Sauce.
Simply made by placing several peeled and sliced apples (which my boys were very happy to help with) into a saucepan, with 2T of water. I covered this with it’s lid, over a low heat. Once cooked through, I used the blender to puree them into a sauce.