Savory Potato Pancake
By Douglas Habecker Translated by Ann Lee
In Casa
(04) 2321-5999
334, HuaMei St.
Hours: 2 pm-12 am (open 11 am Sat/Sun)
No service charge. Credit cards not accepted.
According to Gertie Grotius, In Casa restaurant's well-known South African chef, the great thing about these pancakes is that they're very quick and easy to make and can be enjoyed any time of the day with almost any topping, from strawberry jam to ketchup or chutney. Popular in England, they may have Indian or Malay influences and feature a rich texture, crisp on the outside and smooth on the inside. Gertie also recommends adding bacon, cheese, chili powder and other ingredients during cooking for more variety. To try some, stop by In Casa's Saturday/Sunday brunch (11 am-5 pm).
Ingredients:
* Potatoes (2 potatoes will make 15 or more pancakes)
* 1/2 Onion
* 2 Eggs
* Flour, Salt, Butter or Oil
Directions:
1, 2. Grate potatoes into a bowl. Chop up half an onion.
3, 4. Add 2 tablespoons of flour, a pinch of salt, chopped onion and 2 raw eggs in a mixing bowl and mix well. Add grated potatoes and continue to mix thoroughly. Other ingredients like a 1/2 teaspoon of cayenne pepper, bacon, or cheese can also be added to this mix.
5. Melt about 100 grams of butter in a frying pan. (Oil may also be used but butter is preferred.) Be careful that the heat is not too high or the butter will burn.
6. Create paddies out of the mix and place in the pan (3-4 at a time). Fry each side about 3-4 minutes and flip when edges turn brown and crispy. Pancakes are done with both sides are golden brown. Keep adding butter as necessary.
7. Enjoy pancakes with any topping you want.
 
 
 
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March 2008
