Potato pancakes


A slight tweak on grandad's and dad's recipe... you should eat them straight away as soon as they're ready with some sea salt flakes sprinkled on top.

Some serve it as a dish on its own with mushroom sauce. You can also serve them cold with barbecue food.

If you're on Slimming World, that's half a Syn per serving.


  1. Grate the onion and potatoes finely into a mixing bowl — with a regular cheese grater for example
  2. This will release a lot of water. I recommend you just squeeze it all out with your fist, and drain the water into the sink until most of the water has been released.
  3. Add the flour, egg, and seasoning. Go easy on the nutmeg — you just want to give a hint of nutmeg otherwise the pancakes will risk tasting soapy
  4. If adding fresh parsley — chop the parsley finely with a sharp knife, and add to the mix.
  5. Mix thoroughly
  6. Heat a non-stick pan — preferably an iron pan/skillet —  on high and add a small amount of sunflower or rapeseed oil (rapeseed is best because of its higher smoking point) — when the oil is looking nice and hot, drop the temperature to medium
  7. Use a fork — apply a forkful amount of the dough to the pan, flattening and shaping it
  8. Wait for 5-10 minutes until the underside is golden, then flip the pancakes — then wait about another 5 minutes for the other side to turn golden.
  9. Place the pancakes on a plate lined with aluminium foil at the bottom and paper towels in between them as you want to remove some of the oil
  10. Work slowly — make batches of 4-5 pancakes at a time





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Serves 4.

  • 3 potatoes
  • 1 white onion
  • 1 egg
  • 1 tbsp bread flour
  • nutmeg
  • a small bunch of parsley (optional)
  • salt & pepper
  • rapeseed or sunflower oil