Potato Pancakes

Whether it’s for lunch, breakfast or a snack, these potato pancakes are so simple and seriously delicious.

Ingredients

-1 people+

Metric

Method

1. 1

   Slice the potatoes in half and grate them. Use a clean tea towel to squeeze out as much moisture as possible, then transfer the grated potato to a large bowl and add the shallot, spring onion, parsley, chickpea flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Give everything a mix, then shape into 4 evenly-sized pancakes.

   
2. 2

   Heat a generous glug of vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes on each side or until golden brown.

   
3. 3

   Transfer the pancakes to kitchen paper to soak any excess oil, then serve with your favourite toppings.