Potato pancakes with summer cucumber and radish topping
If you’re tired of regular steamed or baked potatoes, or simply looking for exciting alternatives for preparing potatoes, these potato pancakes might be just what you’ve been looking for! They are completely oil-free bites, and you can use your imagination for seasoning them and serve with whatever you’re in the mood for. They are quick and easy to make, without requiring hours of cooking at the stove. As a bonus, these potato pancakes taste great even when cold, making them a perfect snack to pack for work, travel, a picnic, or a hike!
Servings: For two
Preparation time: 40 minutes
Difficulty: Easy
To prepare you will need:
For pancakes:
- 500 g peeled and grated potatoes
- 10 g tapioca starch (potato starch is also suitable)
- salt (for seasoning)
- onion powder (seasoning, optional)
For the cucumber radish topping:
- 100 g sliced fresh cucumber
- 60 g sliced radishes
- 1 tablespoon lemon juice
- small handful of chopped dill
- 1 teaspoon of honey (optional, to taste)
- salt (for seasoning)
- pepper (to taste)
- pinch of chilli flakes (seasoning, optional)
How to make potato pancakes?
Start by making the pancakes. Line a baking tray with parchment paper and preheat the oven to 180°C (355°F). While the oven is heating, peel and grate the potatoes into a large bowl (you can use either a hand grater or the grating function of a food processor). Then squeeze out the excess water from the grated potatoes, mix in the starch, and season to your liking. Onion powder and a bit of salt work well. Mix the potato mixture thoroughly so that the starch and seasonings are evenly combined.
Form small “patties” from the mixture and place them on the baking tray lined with parchment paper. You can also place a suitable amount of the potato mixture directly onto the tray and shape it there into pancakes of your desired size and thickness. Repeat the process until you’ve used up all the potato mixture.
Then place the potato pancakes in the oven at 180°C (355°F) to bake for about 20 minutes and prepare the topping. For the topping, slice fresh cucumber and radish into a bowl and add chopped dill. Season the mixture with lemon juice, salt, chili, pepper, and honey. Once the pancakes are ready, let them cool on the baking tray for a few minutes, then carefully remove them from the tray and serve with the cucumber-dill topping. Enjoy immediately or store in an airtight container in the refrigerator.
NB! If you want to make a larger batch of potato pancakes at a time, simply multiply the quantities given in the recipe and store the cakes in a cupboard separate from the cucumber and radish cakes to avoid sogginess.
