Name: Japanese potato and mushroom pancakes
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
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

Japanese potato and mushroom pancakes

For lovers of all things savoury.

Serves 4

Prep

15M

Cook

16M

Total

31M

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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

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.

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.

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.

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

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

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