- Russet Potato3 PiecesSubstitute with Irish Potatoes (White Potatoes)
- All Purpose Flour1 Cups
- Powdered Milk1 1/2 TablespoonsDissolve in 3/4 cup water or use 3/4 cup of milk
- Spring Onion (Optional)3 or 4 PiecesChopped
- Onion (Optional)Half MediumChopped
- Chilli Pepper (Optional)1 or 2 PiecesFinely Chopped. Plus 1/2 teaspoon Cayenne Pepper
- Baking Powder1/2 Teaspoons
- Sugar1 1/2 Tablespoons
- Chicken Gravy Ingredients1 Clove of Garlic (Minced), Half Medium Onions (Chopped), Boneless Chicken (Chopped, Already Seasoned and Cooked), 2 Cups Chicken Stock, 1/4 Cup Flour, Salt to taste
- OilFor Frying
Potato Pancake Recipe
1. Boil the potatoes until it is soft and done.
2. If you want your potato pancakes plain, skip this second step. While the potato is boiling, in a pan, add a couple of tablespoons of oil, add the spring onions and saute for 30 seconds, then add the onions, saute for another 30 seconds then add the pepper. Stir fry for about 2 to 3 minutes on medium heat. Set aside.
3. When the potato is soft and cooked, peel off the skin, mash the potatoes until it is completely. Add a little cayenne pepper (optional) and a pinch of salt. Stir and mix into the mashed potatoes. Transfer the mashed potatoes to a large bowl.
4. Put powdered milk in about 3/4 cup of water, stir until milk is dissolved or use 3/4 cup of liquid milk. Break the egg, beat, pour the beaten egg inside the milk, add a little salt (about a couple of pinches) to the mixture and stir until both are combined.
5. Transfer the egg and milk mixture to the mashed potatoes, stir and mix into the mashed potatoes until all is combined.
6. Put the flour in a bowl, add the baking powder and sugar. Pour in the mashed potato mixture and mix gently (don’t over mix) until all ingredients are combined. Check out the fourth picture to see what the batter looks like.
7. Pour in the stir-fried vegetables from step two. Mix in gently. Again, skip this step if you aren’t using any vegetables and want your pancakes plain.
8. Add a couple of tablespoons of oil into a pan, heat up. Using a tablespoon, scoop some of the pancake batter into the pan until you get your desired size, use the spoon to pat and spread out the batter. Fry preferably on low heat. When you notice bubbles over the surface, flip to the other side.
Repeat until you have fried all the potato pancakes. That’s it.
For The Chicken Gravy
1. Add about 1/4 cup of flour to 2 cups of chicken stock. Stir thoroughly until flour is dissolved in the stock. Set aside.
****To get chicken stock and for the purpose of this recipe, add chicken to a pot, season with Knorr chicken cube and salt to taste, a little sliced onion, 1/2 to 1 teaspoon curry powder, 1 teaspoon cayenne pepper or chilli powder, 1/3 teaspoon of thyme. Add water and boil until chicken is soft and done. Separate liquid (stock) from chicken.
2. Add about 3 tablespoons of oil to a pan, heat up, add the chopped garlic and onions. Saute and stir-fry for about 3 minutes or until translucent.
3. Add already seasoned, cooked and chopped chicken, stir in and stir fry for about 1 to 2 minutes, then pour in the chicken stock and flour mixture.
4. Stir and let it simmer, as it simmers, the sauce will thicken. Taste for salt, add more or seasoning cube if not enough, cook for about 3 to 4 minutes.
Serve the potato pancakes with the chicken sauce.
The chicken sauce pairs well with rice as well.
You can top your potato pancakes with shrimps, prawns, sausages...or any toppings of your choice.