Stuffed Potato Pancakes
8,5 / 10
- For the batter
- 2 large potatoes (peeled and chopped)
- 2 Tbsps butter
- ½ cup plain flour (sifted)
- ⅜ cup milk
- 2 eggs (beaten)
- vegetable oil (approximately)
1 Cutting board, 1 Small knife, 1 Apple corer, 1 Tablespoon, 1 Non-stick pan, 1 flacher Plate, 1 Brush
Boil the potatoes in a large pan of boiling water until tender. Drain and mash with the butter.
Mix the flour with the eggs and milk and beat in the mashed potato to make a smooth, thick batter. Season with salt and pepper.
Heat a little of the oil in a frying pan and drop in spoonfuls of the batter, allowing space for them to spread a little.
Cook for 2 minutes then flip the pancakes with a palette knife and cook for another 2 minutes or until golden brown. Continue with the rest of the batter, adding more oil as necessary. Stack the pancakes between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
Mix the horseradish with the cream and season with salt and pepper.
Serve the pancakes with the smoked salmon and horseradish cream, topped with caviar and chive stalks.