Savory pancakes with onion and potatoes

Name: Savory pancakes with onion and potatoes - Monalisa E.
Ingredients: 2 large potatoes (about 300 g) 1 onion 2 tablespoons of flour 1 egg salt

Appetizers - Savory pancakes with onion and potatoes by Monalisa E. - Recipia

Usually, when I want to make something quick and uncomplicated, this kind of savory pancakes with onion and potatoes is among the first options that come to mind. I like them because they don't require rare ingredients or special preparations – they're easy to make with what I have at home, and they're quite filling. I don't even need to plan ahead; I just add them to my list when I have a few potatoes and an onion left. Quick Info Total time: about 20 minutes Preparation time: 10 minutes Cooking time: 8-10 minutes (depends on the pan and the size of the pancakes) Servings: 2-3 Difficulty: easy Recipe type: savory breakfast or quick snack Ingredients 2 large potatoes (approx. 300 g) 1 onion 2 tablespoons of flour 1 egg salt, to taste Preparation method 1. Peel the potatoes and onion. Cut them into suitable cubes; they don't have to be perfect – the important thing is that they process easily in the food processor. 2. Put the potato and onion cubes in the food processor. Process until you get a smooth, almost creamy paste. If you don't have a food processor, you can grate them and mix well. 3. Add the egg over the mixture, then the flour and salt. Mix everything, don't overdo it, just enough to have a uniform composition. 4. Heat a non-stick pan over medium heat and add a little olive oil – just enough to prevent sticking. 5. Take a large spoonful of the mixture and put it in the pan, flattening it slightly to give it a round shape. I usually work with a large plastic spoon; precision isn't necessary. 6. Let the pancakes fry for about 2 minutes on each side. A thin crust will form underneath, and they can be easily flipped with a spatula. Remove them onto a napkin or directly onto a plate. 7. Serve them while they're warm. I admit I never wait for them to cool down. Why I make this recipe often It's the recipe I prepare when I need something quick and filling. I don't need planning; most of the ingredients are already in the fridge. They can be served for breakfast, as a snack, or even for dinner when I don't feel like anything complicated. The fact that it takes little time and doesn't dirty too many dishes makes it even more practical. Tips and variations Tips Don't mix the composition too much after adding the flour and egg, so it doesn't become too elastic. If you notice that the mixture is too soft, add half a tablespoon of flour, but don't overdo it – the pancakes should remain soft. The non-stick pan really helps with the final texture and prevents sticking. Substitutions You can use sunflower oil instead of olive oil if you prefer or if you don't have anything else on hand. If you don't have a food processor, a grater (the small side) will work too. The texture will be a bit more rustic, but it won't affect the taste. Variations If you want, you can add a pinch of pepper or chopped herbs, but the basic recipe doesn't need it. Sometimes, I use red onion instead of white, depending on what I have at home. Serving ideas They taste best warm, but can also be served alongside a simple salad. If there are leftovers, they go well with yogurt or sour cream. Frequently asked questions 1. Can I prepare the mixture in advance? I don't recommend leaving the mixture for more than 10-15 minutes before cooking, as the potato will oxidize and change texture. 2. Can they be baked in the oven instead of fried? I haven't tested the oven version with this mixture, but for the specific texture, the pan is more suitable. 3. Do the potatoes need to be drained of liquid? No, it's not necessary; the mixture from the processor is thick enough. If you notice a lot of liquid, you can drain a little, but normally it shouldn't be needed. 4. Can I make the recipe without egg? The egg helps with binding, but if you need to exclude it, you will probably need to slightly increase the amount of flour. The texture will be a bit denser. 5. What kind of flour works here? I use regular white flour, but whole wheat flour also works; just keep in mind that the pancakes will be denser. Nutritional values Estimation for one serving (out of 3): approximately 140-160 kcal, with about 25 g carbohydrates, 3-4 g protein, 3-4 g fat (depending on how much oil you use for frying). The value may vary depending on the size of the egg and potatoes used. It is just a basic estimate. Storage and reheating The pancakes are best fresh. However, if there are leftovers, they can be stored in the fridge for 1 day in a well-sealed container. They can be reheated briefly in a dry pan or in the microwave, but the texture is more pleasant when they are warm right after cooking. I don't recommend freezing them, as the texture becomes soft upon thawing.

Savory pancakes with onion and potatoes

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