Potato & Dill Pancakes With Gravadlax
These hearty potato pancakes are satisfyingly crispy on the outside and fluffy on the inside. Grated potato combines with a savory pancake batter, infused with dill, creating a delightful texture with each bite. Topped with slices of gravlax and a refreshing salad with cucumber and red onion, this dish offers a harmonious blend of flavors and textures that are sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 medium potato (about 250g/10oz), left whole, unpeeled
- 140g/ 5oz plain flour
- 2 eggs
- 200ml/ 7fl oz milk
- 1 tbsp chopped dill
- 1 tbsp baking powder
- oil , for frying
- ½ cucumber , sliced
- 1 small red onion , thinly sliced
- 1 tsp poppy seeds
- pinch caster sugar
- 1 tbsp chopped dill , plus extra to serve
- 2 x 145g packs gravadlax
Instructions
- Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
- Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
- Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.
Cook Time
35M
Prep Time
PT30M
Yield
Serves 5
Nutrition
- Calories: 288 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.6 milligram of sodium
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