German Potato Pancakes Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings3
Interest GroupEveryday
Ingredients
| Parsley | 1/2 Bunch (100gm) | |
| Onion | 1 Medium | |
| Potatoes | 1 pound, peeled | |
| Eggs | 2 | |
| Non-fat milk powder - 1/2 cup, non-instant | ||
| Whole wheat flour | 4 Tablespoon | |
| Sour cream or yogurt - 2 tablespoons | ||
| Salt | 1/2 Teaspoon | |
| Oil - as required, for frying | ||
Directions
MAKING
1) In a food processor bowl with a metal blade, process the parsely until finely minced.
2) In a medium mixing bowl, remove the parsely and keep aside.
3) Then process the onion until finely chopped, drain and add to the parsley.
4) In a processor bowl with a shredding disc, process the potatoes until shredded, then remove on a wax paper.
5) In a processor bowl with a metal blade, process the shredded potatoes until finely chopped and add to onions.
6) Stir the milk powder and flour together .
7) In the processor bowl, process the eggs for 5 seconds.
8) With the processor running, add milk powder and flour mixture, sour cream and salt, process until smooth.
9) Stir into the parsely and mix well.
10) In a non-stick pan, heat 1-2 tablespoons oil over medium-high heat and pour in 1/3 cup batter.
11) Cook the pancakes for about 5 minutes until brown, turn and brown the other side for 5 minutes.
SERVING
12) Serve immediately with yogurt and chives or a little applesauce.
1) In a food processor bowl with a metal blade, process the parsely until finely minced.
2) In a medium mixing bowl, remove the parsely and keep aside.
3) Then process the onion until finely chopped, drain and add to the parsley.
4) In a processor bowl with a shredding disc, process the potatoes until shredded, then remove on a wax paper.
5) In a processor bowl with a metal blade, process the shredded potatoes until finely chopped and add to onions.
6) Stir the milk powder and flour together .
7) In the processor bowl, process the eggs for 5 seconds.
8) With the processor running, add milk powder and flour mixture, sour cream and salt, process until smooth.
9) Stir into the parsely and mix well.
10) In a non-stick pan, heat 1-2 tablespoons oil over medium-high heat and pour in 1/3 cup batter.
11) Cook the pancakes for about 5 minutes until brown, turn and brown the other side for 5 minutes.
SERVING
12) Serve immediately with yogurt and chives or a little applesauce.
Chef
