These Potato Pancakes offer a delightful and nourishing twist on the classic comfort food by combining grated medium potatoes with finely chopped broccoli and spring onion. Flavoured with a vibrant blend of fresh coriander, onion, and a lively mix of spices—cumin, coriander, and turmeric—each bite delivers a warm, earthy, and aromatic experience. Fresh lemon juice brightens the dish, balancing the natural sweetness of potatoes and the herbal notes from coriander. Lightly pan-fried until golden and crisp, these pancakes are perfect as a wholesome breakfast, savoury snack, or a flavourful addition for any meal.
Health Benefits:
- Potatoes: Provide a source of complex carbohydrates for sustained energy, along with important nutrients such as vitamin C, potassium, and fibre when the skin is included.
- Broccoli: Packed with fibre, vitamin C, vitamin K, folate, and powerful antioxidants that help boost immunity, support bone health, and reduce inflammation.
- Spring Onion & Onion: Offer prebiotic fibres that support gut health, as well as vitamins and antioxidant compounds for overall wellness.
- Fresh Coriander: Is rich in vitamin K and antioxidants, and may help alkalize the body and support healthy digestion.
- Lemon: Adds a burst of vitamin C and a fresh, tangy zest that enhances flavour and helps with iron absorption from plant-based ingredients.
- Cumin, Coriander, and Turmeric: This trio of spices not only infuses the pancakes with warm, earthy flavours but also brings powerful anti-inflammatory and antioxidant properties. Turmeric, in particular, is known for its compound curcumin, which may boost immune function and reduce joint discomfort.
Together, these Potato Pancakes are not only flavourful but also brimming with vitamins, minerals, and plant-based phytonutrients, making them a satisfying and healthy option for any time of day.
Potato Pancake
Ingredients
- 3-4 medium potatoes
- 1 head broccoli
- 2 sprigs spring onion
- ½ brown onion
- 1 lemon
- half a bunch of coriander (cilantro)
- ½ tsp cumin optional
- ½ tsp coriander (cilantro) optional
- ½ tsp turmeric optional
Instructions
- Cut and boil potatoes and broccoli until soft, drain and mash. Cool in fridge for 15-20 mins. The key is for the mash to dry. You cannot do this with a wet mash.
- Cut spring onion, coriander and onion and add to mixture/mash. Add spices as well.
- Get a non-stick pan and pat on the mash to form a pancake and let it sit on low heat until slightly brown.
- Flip and do the same for the other side.
- Serve with a squeeze of lemon, or cut and add on top of a soup of your choice! (Potato dumplings)
