GRATED POTATO PANCAKES RECIPES
COURGETTE, POTATO & CHEDDAR SOUP RECIPE - BBC GOOD FOOD
This freezable soup is a delicious way to use up a glut of courgettes
Provided by Good Food team
Categories Dinner, Soup
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Serves 8
Number Of Ingredients 6
Steps:
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
- Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Nutrition Facts : Calories 131 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.31 milligram of sodium
COUNTRY POTATO PANCAKES RECIPE: HOW TO MAKE IT
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield about 24 pancakes.
Number Of Ingredients 7
Steps:
- Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
Nutrition Facts : Calories 257 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 41g carbohydrate (2g sugars, FiberContent 5g fiber), ProteinContent 6g protein.
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- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
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SWEET POTATO CAKES WITH POACHED EGGS - BBC GOOD FOO…
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch
Calories 507 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch
Calories 507 calories per serving
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
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Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads
From bbcgoodfood.com
Total Time 50 minutes
Category Side dish
Calories 200 calories per serving
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Total Time 50 minutes
Category Side dish
Calories 200 calories per serving
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
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