Polish Potato Pancakes with Chickpeas and Zingy Green Mayo
Steve’s wife Justyna is Polish so we regularly make these when in Poland (Placki Ziemniaczane) with polish potatoes but there’s nothing quite like irish potatoes . We love potatoes in their many forms, but have added chickpeas to this delicious potato cake for extra protein and bite and added a zingy coriander mayo that takes it to the next level. If you’re not a coriander fan simply replace with equal fresh basil.
The Happy Pear
The Happy Pear
Recipe - Buncrana - Kavanagh's
Polish Potato Pancakes with Chickpeas and Zingy Green Mayo
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 pinch Black Pepper
1 tin Chickpeas
1 pinch Garlic Powder
3 tbsp Ground Flaxseeds
1 Onion medium size
30g Plain Flour or more as needed, use GF if celiac
1 tsp Salt
600g SuperValu Potatoes
4 tbsp Vegetable Oil approximately, for frying
9 tbsp Water
15g Coriander
2 tsp Dijon Mustard
1 Lemon zest of half
200ml Soy Milk (Unsweetened)
200ml SuperValu Sunflower Oil (try to use a neutral tasting oil)
1 Red Chilli
Directions
Ingredients
- 1 pinch Black Pepper
- 1 tin Chickpeas
- 1 pinch Garlic Powder
- 3 tbsp Ground Flaxseeds
- 1 medium Onion
- 30g Plain Flour (use GF if celiac, or more as needed)
- 1 tsp Salt
- 600g SuperValu Potatoes
- 4 tbsp Vegetable Oil (approximately for frying)
- 9 tbsp Water
- 1 pinch Black Pepper
- 15 g Coriander
- 2 tsp Dijon Mustard
- 1 tsp Garlic Powder
- Zest of half a Lemon
- 1 pinch Salt
- 200ml Soy Milk (Unsweetened)
- 200ml SuperValu Sunflower Oil (or a neutral-tasting oil)
- 1 Red Chilli
Method
- Soak the ground flax with the water and set aside for 5 minutes.
- Grate the potatoes using a box grater or in a food processor with the grater attachment.
- Grate the onion separately and make sure to squeeze any excess liquid out before mixing with the potato.
- Drain and rinse the chickpeas, put into a bowl and mash slightly.
- Add all the ingredients into a large mixing bowl, and mix well using a spoon or by hand, the mixture will be slightly wet but the flour and flax will hold them together.
- Time to make the mayo. Add all the mayo ingredients to a blender (except the oil) and blend until smooth, slowly add the oil, with the lid still on, while the blender is on so it creates an emulsion, this should take about 1-2 minutes. Give it a good blast at full speed for a min before finishing. You should have a lovely creamy zingy green mayo.
- Shape the potato cakes batter into 8-10 cm, flat pancakes (100g each).
- Heat 2-3 Tbsp of oil in large flat pan or heavy bottom frying pan on high heat, when hot, reduce the heat to medium and start to spoon the pancakes into the pan, and cook for 2-3 minutes on each side or until golden brown, cook in batches until all the batter is used. Serve with the delicious mayo!
- *Hint/Tip Great as a delicious weekend brunch addition
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Saxa Pepper Black Ground (25 g)
€1.40€56.00/kg
SuperValu Chick Peas (400 g)
€0.44€1.57/kg
Not Available
Linwood Organic Milled Flaxseed (200 g)
€4.49€22.45/kg
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
Not Available
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg
Not Available
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
€1.45€0.48 each
SuperValu Unsweetened Soy Drink (1 L)
€0.89€0.89/l
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
Not Available
Recipe
Ingredients
- 1 pinch Black Pepper
- 1 tin Chickpeas
- 1 pinch Garlic Powder
- 3 tbsp Ground Flaxseeds
- 1 medium Onion
- 30g Plain Flour (use GF if celiac, or more as needed)
- 1 tsp Salt
- 600g SuperValu Potatoes
- 4 tbsp Vegetable Oil (approximately for frying)
- 9 tbsp Water
- 1 pinch Black Pepper
- 15 g Coriander
- 2 tsp Dijon Mustard
- 1 tsp Garlic Powder
- Zest of half a Lemon
- 1 pinch Salt
- 200ml Soy Milk (Unsweetened)
- 200ml SuperValu Sunflower Oil (or a neutral-tasting oil)
- 1 Red Chilli
Method
- Soak the ground flax with the water and set aside for 5 minutes.
- Grate the potatoes using a box grater or in a food processor with the grater attachment.
- Grate the onion separately and make sure to squeeze any excess liquid out before mixing with the potato.
- Drain and rinse the chickpeas, put into a bowl and mash slightly.
- Add all the ingredients into a large mixing bowl, and mix well using a spoon or by hand, the mixture will be slightly wet but the flour and flax will hold them together.
- Time to make the mayo. Add all the mayo ingredients to a blender (except the oil) and blend until smooth, slowly add the oil, with the lid still on, while the blender is on so it creates an emulsion, this should take about 1-2 minutes. Give it a good blast at full speed for a min before finishing. You should have a lovely creamy zingy green mayo.
- Shape the potato cakes batter into 8-10 cm, flat pancakes (100g each).
- Heat 2-3 Tbsp of oil in large flat pan or heavy bottom frying pan on high heat, when hot, reduce the heat to medium and start to spoon the pancakes into the pan, and cook for 2-3 minutes on each side or until golden brown, cook in batches until all the batter is used. Serve with the delicious mayo!
- *Hint/Tip Great as a delicious weekend brunch addition