• Prep: 15 mins
  • Cook: 30 mins

Potato Pancakes

Start cooking

Ingredients

For the potatoes

  • 250g Nanna Tate Super Scrumptious Mash 75g
  • plain flour or flour of choice
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 tbsp chopped chives
  • 1 tsp chilli flakes (optional)
  • 1 tsp sunflower oil
  • knob of butter
    Optional: Serve with Smoked salmon, pickled red onion and crème fraiche
  • 100g smoked salmon
  • 200ml crème fraiche
  • 1 red onion, peeled and thinly sliced
  • 50ml cider vinegar (or any other fruit vinegar)
  • 50g sugar
  • 1 tsp coriander seeds if you have them
  • 100ml water
  • 20g dill, finely chopped

Let’s get cooking!

  • Step 1 of 4

    Mmmash!

    Cook the mash according to the pack instructions and allow to cool. Sieve the flour and baking powder into the mash. Whisk the eggs and milk together and add to the potato mix with the chives and pinch of chilli flakes if required. Whisk the batter until smooth.

  • Step 2 of 4

    Pancake time

    Heat a non-stick frying pan over a medium heat with a dot of butter and the oil. When the fat is hot begin to cook the pancakes. Add 1 tbsp of the mixture for each pancake and cook until golden, usually around a minute then flip.

  • Step 3 of 4

    Pickled red onion

    To make the pickled red onion, gently warm the vinegar, sugar, coriander seeds and water together for 10 minutes on a low heat. Add the sliced red onion and let steep for a minimum of 30 minutes. Strain red onions.

  • Step 4 of 4

    Serving up

    Combine the crème fraiche and chopped dill, season with salt and black pepper. Serve the pancakes topped with the smoked salmon, pickled red onions and a dressing of crème fraiche. Bon appetit!

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