Little potato & spring onion pancakes

Cooking Fish Little potato & spring onion pancakes

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

Lables: Peanut free Shellfish free Soy free Tree nut free
  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.
  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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6 eggs
1 cup milk
4 spring onions, thinly sliced
1/3 cup olive oil
150g dry instant mashed potato mix
80g plain flour
1 tsp baking powder
1 tsp lemon juice, plus wedges to serve
Melted unsalted butter, to brush
100ml good-quality hollandaise sauce
2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths
250g creme fraiche or sour cream
8 smoked salmon slices
100g salmon roe
Snipped chives and small herb leaves , to serve

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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