Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and grated
- 1 smoked eel fillet, skin removed and flaked
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, flaked smoked eel, flour, beaten egg, milk, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a skillet over medium heat.
3. Using a spoon, scoop a portion of the potato mixture and drop it onto the skillet. Flatten the mixture with the back of the spoon to form a pancake shape.
4. Cook the pancake for 3-4 minutes on each side or until golden brown.
5. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Protein: 8g
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
Sodium: 200mg
Substitutions for ingredients:
- Instead of smoked eel, you can use smoked salmon or trout.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped onions or scallions to the potato mixture for added flavor.
- You can serve the pancakes with a dollop of sour cream or crème fraîche.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from becoming too soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a skillet over low heat until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a sprinkle of chopped fresh herbs such as parsley or dill.
Garnishes:
- Garnish the pancakes with a slice of lemon or lime.
Pairings:
- Serve the pancakes with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Steamed asparagus or green beans
Troubleshooting advice:
- If the pancakes are too soft, add more flour to the mixture.
- If the pancakes are too dry, add a little more milk to the mixture.
Food safety advice:
- Make sure the smoked eel is fully cooked before adding it to the potato mixture.
Food history:
- Smoked eel is a traditional food in many European countries, including the Netherlands, Germany, and Denmark.
Flavor profiles:
- The smoked eel adds a smoky and savory flavor to the potato pancakes.
Serving suggestions:
- Serve the pancakes as an appetizer or a light lunch.
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