Potatoes are edible tubers, available all over the world and at all times as the potato plants are perrenials. When we think of potatoes we always think of them as being a high carb food. As a result many people have lost interest in the potatoes as they prefer low carb food. But due to its carbohydrate content, potatoes are more energy packed than any other popular vegetables. Its fiber, vitamins (for example, vitamin C) and minerals (especially potassium) contents enable us human beings to perform at our best. Potatoes rank highest for potassium content among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits (www. potatogoodness.com). One important benefit of potassium is that it helps in maintaining our blood pressure as it helps in widening our blood vessels. Potatoes also help in our bone and heart health and many more.
Potatoes can be cooked in many ways; according to finedininglovers.com, 63 ways!!! The most common are mashed, fried, baked and roasted. I have fried potato pancakes as breakfast cum snack for my family.
Ingredients:
- 325 g potatoes
- 25 g rice flour
- 10 g corn starch
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 stalk green onions, cut into 1-cm length
- 1 red chili, chopped
- 1 egg
- Water
- Cooking oil
Method:
- Remove potato skin, wash and cube them into very small pieces and place them into a pot of boiling water.
- Cook them over high heat for 20 minutes. Potato cubes should be soft but not broken up.
- When they are done, transfer them to a mixing bowl.
- Add rice flour, cornstarch, salt, black pepper, minced garlic, green onions, red chili and egg to the bowl.
- Mix the ingredients till they are well combined. Add some water if the mixture is too thick.
- Heat up cooking oil in a wok/pan.
- Place egg rings in the wok/pan.
- When the oil is hot, scoop the potato mixture into the egg ring.
- When the mixture has firmed up, remove the egg ring. Alternatively, if you do not possess any egg rings, scoop the mixture onto a cling wrap and mould it into an oval shape.
- Fry the potato mixture till they are golden brown.
- Remove the potato pancakes onto a kitchen towel to absorb excess oil.
- Arrange the pancakes on a serving plate.