Potato pancake is a great alternative to your regular side dishes. There are so quick and easy to make and with just a few ingredients you can create a mouth watering side dish. You can make a few version of it and it all depend on your preference. If you like creamy potato pancake you can use some cook mash potatoes and if you like the chunky version you can grate your potatoes. As for me I like in between the smooth and chunky version so I blend the raw potato in a food processor.
I've made a few version of it but what I feature here is the simple version. There are times I like adding a whole load of herbs to the mix, sometime chop chilies and curry leaves for an Asian twist. Besides that you can also add some carrot, sweet potatoes, cook ham, bacon or cheese to it. The possibilities are endless but do be careful though not to add too much of it as you should not let these extra ingredients to overpower the potato. You still want to taste the potato in the dish. These pancakes are shallow fried and they were crispy on the outside but soft and smooth on the inside. They were really good!
2 medium size potatoes – I used red skin potato
3 spring onions
4 tbsp flour
1 tsp chicken granules (optional)
2 tbsp chopped chives
½ tsp salt
½ tsp ground black pepper
¼ cup water
3 tbsp mayonnaise
1 tsp Sriracha sauce
1. Peel and cut potato in chunks. Cut the spring onions into 1” length. Put them into the food processor, add in ¼ cup of water and blend it into smooth paste.
2. Pour it into a mix bowl; add in the flour, chicken granules, salt and pepper. Mix well.
3. Heat up a non stick pan and add in about 2 tbsp of vegetable oil. Once it is hot turn down the heat to medium, ladle about 2 tbsp batter into the frying pan.
4. Fry the pancakes for 2-3 minutes on each side until crispy on the edges and golden brown.
5. Serve warm with sauce.
6. For the sauce just mix together the mayo and sriracha sauce.
Note: If you are omitting the chicken granules you might need to add a bit more salt to the mixture.