POTATO PANCAKES

Latkes, draniki, deruni, potato pancakes...every culture, every cuisine has some sort of variant of these delicious, crispy on the outside yet soft on the inside, flavorful medallions.

This recipe is a staple in my kitchen. It's made with simple ingredients, very easy to make and the final product is very satisfying and nutritious. These potato pancakes can be made in advance, eaten cold or hot, used in sandwiches instead of bread...well, the possibilities of using them in different ways are really endless.

Potatoes are rich in potassium, vitamin C, vitamin B6, folate, niacin, manganese, magnesium and iron.

Enjoy them with guacamole, wild sardines, applesauce or anything you want, really!

Nutrition Facts

POTATO PANCAKES

Amount Per Serving (5 pancakes)

Calories 45 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 8mg3%

Sodium 4mg0%

Potassium 155mg4%

Carbohydrates 8g3%

Protein 1g2%

Vitamin A 10IU0%

Vitamin C 2.4mg3%

Calcium 9mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Lunch, Main Course, Side Dish, Snack

Servings: pancakes

Calories: 45kcal

Ingredients

5 russet potatoes peeled and cut in quarters
1 onion small, peeled
2 garlic cloves peeled
1 egg pasture raised, organic
salt, pepper to taste
3 TBS cassava flour
2 TBS ghee for frying

Instructions

Add potatoes, onion and garlic to a food processor and puree until smooth and runny.
In a mixing bowl, combine pureed potato mixture, egg, salt, pepper and cassava flour and mix well.
Preheat skillet and heat up ghee on a medium heat.
Spoon potato mixture into the skillet and fry 2-3 minutes per side.

Nutrition