Irish Potato Pancakes Recipe - SORTED

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

Peel and quarter the potatoes.

Place the potatoes into cold salted water and bring to a boil for about 15 minutes.

Drain the potatoes and return them to the pan.

Mash the potatoes until completely dry, without adding butter or milk.

Season the mashed potatoes with plenty of salt and pepper.

Slice the chives and add them to the mashed potatoes.

Add potato flour to the mashed potatoes and mix until combined.

Dust a board with flour and mold the potato mixture into a thick, round shape for frying.

Heat a glug of oil in a frying pan.

Fry the potato mixture for a couple of minutes on one side until crispy, then flip and fry for another couple of minutes.

While the potato is frying, prepare the filling by laying out streaky bacon and removing the membrane from the black pudding.

Grill the bacon and black pudding until cooked through.

Once the potato is crispy on both sides, remove it from the pan and cut into quarters, traditionally served in triangles.

Layer the cooked bacon, black pudding, and roasted tomatoes between two pieces of potato cake to create a sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens