Food

Japanese potato and mushroom pancakes

For lovers of all things savoury.
4
15M
16M
31M

Yum!

Ingredients

SALAD

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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