Recipe Little potato & spring onion pancakes : Practical and Delicious

Recipe Little potato & spring onion pancakes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Little potato & spring onion pancakes. You are currently reading Recipe Little potato & spring onion pancakes : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Little potato & spring onion pancakes requires 30m, cook 15m and serve 24. Caution: allergy Contains gluten, milk, fish, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The idea of using instant mashed potato works a treat, resulting in fluffy pancakes with no peeling or grating.

Ingredients:

16 Ingredients

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  6 eggs
  
  
  


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  1 cup (250ml) milk
  
  
  


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  4 spring onions, thinly sliced
  
  
  


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  1/3 cup (80ml) olive oil
  
  
  


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  150g dry instant mashed potato mix
  
  
  


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  80g plain flour
  
  
  


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  1 tsp baking powder
  
  
  


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  1 tsp lemon juice, plus wedges to serve
  
  
  


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  Melted unsalted butter, to brush
  
  
  


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  100ml good-quality hollandaise sauce (see note)
  
  
  


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  2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths
  
  
  


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  250g creme fraiche or sour cream
  
  
  


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  8 smoked salmon slices
  
  
  


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  100g salmon roe (see note)
  
  
  


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  Snipped chives, to serve
  
  
  


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  Small herb leaves (or micro salad leaves), to serve (see note)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  For the pancakes, whisk eggs, milk, onion and oil in a bowl. Stir in potato, flour, baking powder and lemon juice, then season well with sea salt and freshly ground black pepper. Brush a non-stick frypan with butter and place over medium heat. In batches, add 1 tablespoon mixture to the pan for each pancake, allowing room to spread. Cook for 1 minute each side until golden and slightly puffed. Keep warm while you make 24 pancakes in total.
  
  
  


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  Step 2
  
  
  
  
  Top 8 pancakes with hollandaise and asparagus; 8 with creme fraiche, smoked salmon and chives; and 8 with creme fraiche, roe and herbs. Place on a serving platter or plates, then serve with lemon wedges to squeeze over.
  
  
  

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