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Japanese potato and mushroom pancakes

For lovers of all things savoury. - by that's life!
  • 12 Feb 2018
Japanese potato and mushroom pancakes
Prep: 15 Minutes - Cook: 16 Minutes - Serves 4
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Ingredients

• 500g brushed potatoes, peeled
• 150g button mushrooms, trimmed, sliced
• 3 green spring onions, thinly sliced
• 2 cloves garlic, crushed
• 2 cage-free eggs, lightly beaten
• ⅔ cup plain flour
• 2 tblsps olive oil
• Kecap manis, Kewpie mayonnaise and lemon wedges, to serve

SALAD
• 100g mixed salad leaves
• ½ bunch radishes, shredded
• 1 tblsp lemon juice
• 1 tblsp olive oil

Method

  1. Coarsely grate the potatoes. Squeeze lightly to remove excess moisture. Place in a large bowl. Add mushrooms, onions, garlic, eggs, flour and ⅔ cup water. Season with salt and pepper. Stir until combined. 

  2. Heat oil in a large, non-stick frying pan over a medium to high heat. Spoon ⅓ cup of mixture into pan. Flatten slightly. Repeat to make four pancakes. 

  3. Cook for about 3 to 4 minutes on each side, or until golden brown Remove. Cover to keep warm. Repeat with remaining mixture to make eight pancakes. 

  4. To make salad, combine all ingredients in a large bowl. Toss. Season with salt and pepper.

  5. Serve pancakes with the salad, kecap manis, mayonnaise and lemon wedges. Garnish with extra sliced spring onions. 

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