Today I have a really tasty recipe for you. These potato pancakes are flavoured with rosemary and are served with good-for-you fermented foods sauerkraut and sour cream. This recipe was inspired by Naturopath Helen Padarin. Helen advocates eating fermented veggies for good health. She even wrote a guest post here at healthfoodlover.com, all about fermented foods and how you can make your own, (so make sure to have a good read of her post)! To find out more about Helen and the work she does visit her website Nourish-ed and the Nourish-ed Facebook Page.
I hope you enjoy my recipe and get inspired to make some fermented veggies!
Rosemary Potato Pancakes with Sour Cream and Sauerkraut
Serves: 3 (3 pancakes each)
- 3 potatoes (I used Nicola potatoes), washed and grated
- a spring of fresh rosemary, chopped finely
- salt and pepper
- 1 egg, beaten
- flour (almond, buckwheat, spelt and wholemeal flour work well)
- coconut oil, to cook with
to serve: sauerkraut and sour cream
- Wash your potatoes to remove any excess dirt. Peel and then grate the potato into shreds. Squeeze the potatoes over a sink to remove excess water. Place the shredded and dried potatoes in a bowl and stir in the rosemary, salt and pepper.
- Stir in the beaten whole egg.
- Add enough flour so you can form pancakes with the potatoes (I used around ~3 tablespoons- it all depends on how much moisture is in the potatoes, the more moisture you need, the more flour you will need).
- Heat the oil in the pan. Form flat pancakes and cook in the oil till crispy and cooked inside (test just by trying one- if the potato tastes cooked in the middle- it’s done!).
- Serve with sauerkraut and sour cream.