Ingredients with Measurements:
- 2 cups grated potatoes
- 1 cup chopped saltwort
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, chopped saltwort, chopped onion, all-purpose flour, salt, and black pepper.
2. Add the egg and mix well until all ingredients are combined.
3. Heat the vegetable oil in a skillet over medium heat.
4. Using a tablespoon, scoop the potato mixture and drop onto the skillet.
5. Flatten the mixture with a spatula to form a pancake shape.
6. Cook for 3-4 minutes on each side or until golden brown.
7. Remove from the skillet and place on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- Saltwort can be substituted with spinach or kale.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add grated carrots for a sweeter taste.
- Add chopped bacon for a smoky flavor.
- Add chopped herbs such as parsley or cilantro for extra freshness.
Tips and tricks:
- Squeeze the grated potatoes to remove excess water before mixing with other ingredients.
- Use a non-stick skillet to prevent sticking.
- Serve with sour cream or applesauce for a traditional taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve on a platter with a dollop of sour cream and chopped chives.
Garnishes:
Chopped chives or parsley
Pairings:
Serve with a side of sautéed mushrooms or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes or a green salad.
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add a little bit of water to the mixture.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Saltwort and potato pancakes are a traditional dish in Eastern Europe, particularly in Lithuania and Poland.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as a main dish for breakfast or as a side dish for lunch or dinner.
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Taste: Savory, Salty, Tangy, Herbaceous, Crispy