Herby Potato Pancakes with Spring Onions & Peas
Ingredients
- 850 g cold, pre-cooked, mashed potatoes
- 200 g frozen peas
- 5 spring onions washed, chopped
- 20 g fresh chives
- 20 g fresh parsley
- 2 tbsp dried tarragon
- 2 tbsp dried garlic granules
- salt and pepper to season
Instructions
- Begin by assembling all of the ingredients.
- Place the frozen peas in a bowl and cover with freshly boiled water. Leave to one side while you prepare the herbs and onions.
- Chop the chives, parsley and spring onions finely.
- In a large bowl, place the drained peas, chopped herbs, tarragon, spring onions, garlic, salt and pepper. Mix everything together.
- Next, gradually stir the mashed potatoes into the mixture and continue until all of the mashed potatoes are combined well.
- Now, use clean hands to form a ball (approx. the size of a tennis ball). Compress the mixture by squeezing it together and you have a dense ball structure.
- Place the ball on to a flat surface and roll it out to form the pancake shape. Use a rolling pin and a piece of baking paper to prevent it sticking.
- Cut a round shape, roughly 10cm wide (use a bowl or a ramekin dish if you want to get a perfect round shape).
- Heat a little oil in a frying pan and place the potato pancake in the pan on a low heat. Cook on each side for about 4mins until cooked through and golden. Continue until you have used all of the mixture. I made 10 pancakes from this mixture.
- Serve with pickled red cabbage and micro greens or green salad or gravy.
Notes
- Cooking time is for each pancake.
- You should get 10 pancakes from this quantity.
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