POTATO PANCAKES

vegetarian, & really easy to make

These fluffy pancakes can be eaten hot with baked beans or a fried egg for a light lunch or cold as a snack. Try adding different ingredients such as chopped ham, parsley, spring onions, or use Parmesan in place of Cheddar.

 

Serves 2

  • 500g (1 lb) potatoes,
  • cubed knob of butter
  • 2 tablespoons milk
  • 60g (2 oz) Cheddar, grated
  • 60g (2 oz) plain flour
  • seasoning

Method

  1. Cook the potatoes in boiling, salted water for 10-15 minutes, until tender.
  2. Mash well with the butter, milk and cheese. Stir in the flour and season to taste. Use your hands to shape into about 8 round pancakes about 1 cm (½ inch) thick.
  3. Place under a preheated grill and cook gently for about 5 minutes on each side until golden brown. Take care when turning the pancakes over as although they develop a crust on the outside, they are still soft inside.