Adding to the potato repertoire on this website.
Sharing my mother’s recipe - thanks, mom!
Ingredients:
Per 9 mini pancakes:
- 3 medium russet potatoes
- 2 teaspoons whole cumin
- 3 green chilies, finely chopped
- Handful of fresh cilantro, finely chopped
- Salt, to taste
- 1/2 cup plain bread crumbs
- 3 tablespoons olive oil, for cooking
Instructions:
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Boil the potatoes - add cold water to a large pot, add the potatoes, and cook on medium heat for ~20-30 minutes until potatoes are tender. (Pro tip: they cook faster if you chop them into cubes)
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Peel your potatoes once they are cooked and using a potato masher, mash them until smooth with no potato clumps.
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In a bowl, add the potatoes along with the rest of the ingredients except the bread crumbs and oil. Mix until incorporated.
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Divide the mix into 9 equal parts and create flattened round balls with each part. It helps if you grease your palms with oil prior.
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Coat each pancake with bread crumbs.
- Heat oil in a pan and cook your pancakes for a few minutes on each side until golden brown.
- Remove from heat and enjoy as is or you can make a sandwich out of it!