We got a huge bag of potatoes in our fruit and veggie basket this week. We aren't really potato people, since we prefer to eat or veggies raw or almost raw. However, since we didn't want the potatoes to go to waste I whipped up this recipe, which turned out to be delicious - and well liked by Ronan!
Ingredients: 6-7 medium red potatoes, 1 medium yellow onion, 1/3 cup unsweetened soy milk, 3 tbsp sunflower oil, 2-3 tsp sea sail, 1/2-1 tsp black pepper (freshly ground is best), 3/4 tsp nutmeg, 1 tsp cumin, 1 tsp oregano (flakey not ground too much), 3 tsp flax seeds, 1 cup brown rice flour.
***All of the herbs and spices should be adjusted according to your flavour fancy. I like spiciness, so I tend toward the upper end of the measurements.
Method: Finely grate the potatoes (no need to peel them, just make sure they are really clean) and onion (wear ski or swim goggles if your eyes are sensitive, as grating onions can be very irritating to the eyes). In a big bowl combine potatoes and onion with all the other ingredients. Let the flavours develop for a few minutes while you heat up a frying pan. Make a ball from the batter and then place it on the pan, then smash it a little with a flipper to make it flatten out - about 1/2 inch thick. Let it cook at medium for about 10 minutes, or until browned. Then cook the other side, slightly less time. Serve with soy sour cream, salsa, or other sauce. They are even delicious plain. Make about 12 pancakes with a 3 inch diametre.
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