By Chloe Wheatland
Potato pancakes with creamy BBQ mayo
5 steps
Prep:10minCook:20min
Have you ever had a potato pancake?
They are a great way to use up any leftover potatoes lying around! Perfect as a snack with my creamy BBQ mayo or as a delicious breakfast addition.
Updated at: Wed, 30 Oct 2024 20:57:31 GMT
Nutrition balance score
Great
Glycemic Index
73
High
Glycemic Load
20
High
Nutrition per serving
Calories166.3 kcal (8%)
Total Fat3.6 g (5%)
Carbs27.6 g (11%)
Sugars2.5 g (3%)
Protein5.9 g (12%)
Sodium314.3 mg (16%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
potato pancake
1 cupflour
sifted
salt
1 ¼ cupwater
4white potatoes
1 tspgarlic powder
⅓ cupnutritional yeast
1 Tbspolive oil
BBQ mayo
Instructions
Step 1
To a large bowl add the flour, nutritional yeast, garlic powder and a pinch of salt and pepper. Mix well, add the water and whisk until smooth.
Step 2
Grate the potatoes and squeeze out excess water with your hands. Add to the flour mixture and mix until well combined.
Step 3
Heat 1 tbsp olive oil in a fry pan over medium. Once hot, scoop up the pancake mix and place it into the pan, spreading in a circle shape. Each pancake should be roughly 3 - 4 tbsp of the mix. Cooking three at a time, fry for 3 to 4 minutes on each side until golden. Add extra oil if needed after each batch.
Step 4
Mix all the ingredients for the creamy BBQ mayo in a small dipping bowl until smooth.
Step 5
Serve the pancakes hot with the creamy BBQ mayo. Optionally garnish with coriander and chilli flakes.
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