Potato pancake with side salad
Harvest of the day
- Side salad: rocket, lettuce, claytonia
- Potato pancake: chives
- Lentil soup: lovage, parsley
Potato pancake (12/15 pancakes)
- 250g cold mashed potato , or 2 medium-size
- floury potatoes, cut into chunks
- 75g plain flour
- 1 tsp baking powder
- 2 eggs
- 125ml milk
- 1 rounded tbsp finely snipped chives
- 1 tsp sunflower oil
- knob of butter
- crispy bacon and scrambled eggs to serve, if
- you like
- If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash.
- Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives.
- Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is
- golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed.
Grate 11 potatoes, one onion. Combine and remove excess water. Add 1/2 cup flour, 2 eggs and mix well. Add salt and pepper to your liking.
Serve with yogurt mixed with chives, parsley and garlic.
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach, rinsed and thinly sliced
- salt to taste
- ground black pepper to taste
Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
- 1 1/2 cups milk
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon brown sugar or maple syrup
- 1/4 cup melted coconut oil or melted butter
- 1/2 teaspoon vanilla extract
Mix the milk, vanilla extract and apple cider vinegar together in a small bowl/measuring cup. Set aside for about 5 minutes.
In a large bowl, sift the flour, baking powder and salt.
Add the sugar, melted butter/oil, milky mixture into the dry ingredients and using a spatula, gently mix the batter until combined. It’s okay to have some lumps. The batter should be thick and scoopable.
Turn on and preheat your waffle maker.
Scoop out some batter and pour/spread into the middle of the greased waffle maker. Don’t open it before the steam is finished!
Remove each waffle and place on a plate. Continue with the rest of the batter.