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Ginger Potato Pancakes with Herbed Goat Cheese
4 large potatoes, peeled
1/4 cup yellow onion, finely chopped
2 large eggs, beaten
salt and pepper to taste
1 garlic clove
1/2 tbsp ginger
canola oil for frying

1. Using a grater, coarsely grate the potatoes. With a kitchen towel, squeeze out all the water over a bowl, the idea is to squeeze out as much water as you can. In a mixing bowl, place the potatoes, onion, ginger, garlic, eggs, salt and pepper, mix until well combine. Heat a non-stick pan and coat the bottom with oil. Take about 1/4 cup of the mixture and place it on the pan, quickly try to flatten the pancake with the back of a spoon and let it cook for a couple of minutes until golden. Flip the pancake over and cook the other side. Serve while still warm.

Herbed Goat Cheese
4oz goat cheese
1/4 cup of chopped mix fresh herbs
I used rosemary, basil, thyme and parsley
the zest of one lemon
salt and pepper to taste

Mix all the ingredients in a mixing bowl until well combined.


Recipe Comments

Nov 18th 2013
So delicate looking and pretty...could be difficult to eat in moderation
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