Spicy potato and pea pancakes
Ingredients
Instructions
- 500 g Potatoes
100 g Peas (fresh or frozen, depending on the season) - 0.5 red onion
- 0.5 tbsp. coffee Chilli powder
- 1 tbsp. coffee garam masala
- 1 tbsp. teaspoon Ground paprika powder
- 2 cm grated fresh ginger
- 2 tbsp. chopped cilantro
- 4 tbsp Buckwheat flour
- 6 tbsp Breadcrumbs
- Tasty neutral frying oil
For the sauce:
- Fromage blanc
- Lemon juice drops (a little)
- 1 Bunch of chopped cilantro
- Wash the potatoes and peel them. In a saucepan, bring a large quantity of water to a boil. Once it boils, add salt and dip the potatoes cut into large dice. Let them cook then drain and mash them.
- At the same time, cook the frozen peas in a pan of salted water then drain them. If you want - and this is what I often do - you can cook the peas and potatoes together, then just separate them.
- In a salad bowl, mix the flour and all the powders as well as the ginger and the chopped red onion and the coriander.
- Add the mashed potatoes and the peas then mix well by hand until a relatively homogeneous paste is formed. Form small balls the size of a small apple and crush them slightly in the center (they should be relatively thick).
- Put the oil to heat in a frying pan and pass all the small patties in the breadcrumbs. Cook them 5 by 5 in the frying bath, turning them from time to time. Drain and place them on absorbent paper.
- Meanwhile, prepare the accompanying sauce by mixing the cottage cheese well with the chopped coriander, a few drops of lemon and a few turns of the pepper mill.
NOTE :
For a gluten-free version, just modify the breadcrumbs. By very finely crushing gluten-free toasted bread, you get homemade breadcrumbs.
Spicy potato and pea pancakes
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