Ingredients
- 400 g potatoes, peeled
- 100 g parsnips, peeled (1 medium)
- 1 small yellow onion, peeled and grated
- 1 teaspoon fine sea salt
- freshly ground black pepper, to taste
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 1 handful kale, finely chopped
- Pinch of red pepper flakes
- 1 large egg, lightly beaten
- 1/3 cup chickpea flour (40 g)
- Olive oil, for frying
Toppings (optional):
- Crème fraîche, smoked salmon and micro-greens (or chopped chives)
Instructions
- Using a food processor, grate the potatoes and parsnips. Add the onion and salt and stir until well combined. Transfer to a clean kitchen towel, and squeeze hard to extract as much moisture as possible.
- Transfer potato mixture to a medium bowl and add the garlic, green onion, kale and red pepper flakes. Stir in the beaten egg, followed by the flour.
- Shape small handfuls of the potato mixture into 9 tightly packed round latkes, flattening them gently.
- Heat oil in a large, non-stick skillet (or tabletop grill) to medium-high heat (setting 8 for the LeMax grill) and fry the latkes until golden brown and crisp, about 4 to 5 minutes per side.
- Serve topped with a spoonful of crème fraîche, smoked salmon and a sprinkle of micro greens or chives. with your favorite topping. Enjoy!
Nutrition
Notes
- Any potato is fine for this recipe, but my recommendation is to use a medium-starch type (all-purpose). This will give you a crispy exterior and tender interior of your potato pancake.
- Kale can easily be swapped out with another sturdy green of choice. Try Tuscan kale, savoy cabbage, or even Chinese cabbage. Which ever green you choose, be sure to chop them finely, so that the potato latkes hold together.
- I choose to use a gluten-free flour for this recipe, however you could use regular flour or even potato starch if desired.
- These potato pancakes also make great leftovers. You can even enjoy them cold or at room temperature.