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No matter if you are planning an elaborate menu or just planning forward for tomorrow Little potato & spring onion pancakes. This recipe stems from many years of playing at the kitchen. I discover that including a few ingredients into some recipe provides thickness to that which exactly is ordinarily bland. You might well be searching for milder food items to create with your leftovers. Nice and gentle Little potato & spring onion pancakes perfect for post-vacation. The elements in this recipe make your tongue pounding, also are very waist-friendly once you need a'bite' after an active family vacation. Employing a few elements as options, this soup has been filled using a fall and hot flavor that produces it tasty. An ideal Little potato & spring onion pancakes to warm you up on cold winter months. Best for employing leftover.

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How to make Little potato & spring onion pancakes

Yield = 24
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 6 eggs
  • 1 cup (250ml) milk
  • 4 spring onions, thinly sliced
  • 1/3 cup (80ml) olive oil
  • 150g dry instant mashed potato mix
  • 80g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon juice, plus wedges to serve
  • Melted unsalted butter, to brush
  • 100ml good-quality hollandaise sauce (see note)
  • 2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths
  • 250g creme fraiche or sour cream
  • 8 smoked salmon slices
  • 100g salmon roe (see note)
  • Snipped chives, to serve
  • Small herb leaves (or micro salad leaves), to serve (see note)

Method

  • Step 1 For the pancakes, whisk eggs, milk, onion and oil in a bowl. Stir in potato, flour, baking powder and lemon juice, then season well with sea salt and freshly ground black pepper. Brush a non-stick frypan with butter and place over medium heat. In batches, add 1 tablespoon mixture to the pan for each pancake, allowing room to spread. Cook for 1 minute each side until golden and slightly puffed. Keep warm while you make 24 pancakes in total.
  • Step 2 Top 8 pancakes with hollandaise and asparagus; 8 with creme fraiche, smoked salmon and chives; and 8 with creme fraiche, roe and herbs. Place on a serving platter or plates, then serve with lemon wedges to squeeze over.