This recipe was developed for Blas y Tir using their delicious Welsh produce of potatoes and spring onions.

These savoury potato pancakes are absolutely bursting with flavour!  Chives, parsley and tarragon herbs with sweet garden peas and spring onions with a hint of garlic all sing together in a crispy potato shell.  These were a real delight to create and really delicious to eat.

I served them with some pickled red cabbage and micro broccoli greens but you could pair with any green salad leaves or some thick gravy – depending on what you fancy – a refreshing light dish or home comfort meal.

Getting the size right for each pancake will enable you to flip them without them breaking.  I used a small bowl as a rough guide but you can use a ramekin or just use your hands.  Aim for the size of the spatula for flipping as this will make it easier.  Don’t worry if you don’t get them perfectly round because they will taste good whatever shape they are 😉

Enjoy! Joanne 🙂

Begin by assembling all of the ingredients.  You will need;

  • Some pre-cooked, cold mashed potatoes
  • Frozen peas
  • Spring onions
  • Chives
  • Parsley
  • Tarragon
  • Dried garlic granules
  • Salt and pepper

Place the frozen peas in a bowl and cover with freshly boiled water. Leave to one side while you prepare the herbs and onions;

Chop the chives, parsley and spring onions finely;

In a large bowl, place the drained peas, chopped herbs, tarragon, spring onions, garlic, salt and pepper;

Mix everything together;

Next, gradually stir the mashed potatoes into the mixture;

Continue until all of the mashed potatoes are combined well with the herb mixture;

Now, use clean hands to form a ball (approx. the size of a tennis ball).  Compress the mixture by squeezing it together and you have a dense ball structure;

Place the ball on to a flat surface and roll it out to form the pancake shape.  Use a rolling pin and a piece of baking paper to prevent it sticking;

Cut a round shape, roughly 10cm wide (use a bowl or a ramekin dish if you want to get a perfect round shape);

Heat a little oil in a frying pan and place the potato pancake in the pan on a low heat.  Cook on each side for about 4mins until cooked through and golden.  Continue until you have used all of the mixture.  I made 10 pancakes from this mixture;

Serve with pickled red cabbage and micro greens or green salad or gravy.

Herby Potato Pancakes with Spring Onions & Peas

Herby Potato Pancakes with Spring Onions & Peas

Herby Potato Pancakes with Spring Onions & Peas

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 10 pancakes
Author: Joanne
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Ingredients

  • 850 g cold, pre-cooked, mashed potatoes
  • 200 g frozen peas
  • 5 spring onions washed, chopped
  • 20 g fresh chives
  • 20 g fresh parsley
  • 2 tbsp dried tarragon
  • 2 tbsp dried garlic granules
  • salt and pepper to season

Instructions

  1. Begin by assembling all of the ingredients.
  2. Place the frozen peas in a bowl and cover with freshly boiled water. Leave to one side while you prepare the herbs and onions.

  3. Chop the chives, parsley and spring onions finely.

  4. In a large bowl, place the drained peas, chopped herbs, tarragon, spring onions, garlic, salt and pepper. Mix everything together.

  5. Next, gradually stir the mashed potatoes into the mixture and continue until all of the mashed potatoes are combined well.

  6. Now, use clean hands to form a ball (approx. the size of a tennis ball). Compress the mixture by squeezing it together and you have a dense ball structure.

  7. Place the ball on to a flat surface and roll it out to form the pancake shape. Use a rolling pin and a piece of baking paper to prevent it sticking.

  8. Cut a round shape, roughly 10cm wide (use a bowl or a ramekin dish if you want to get a perfect round shape).

  9. Heat a little oil in a frying pan and place the potato pancake in the pan on a low heat. Cook on each side for about 4mins until cooked through and golden. Continue until you have used all of the mixture. I made 10 pancakes from this mixture.

  10. Serve with pickled red cabbage and micro greens or green salad or gravy.

Recipe Notes

  • Cooking time is for each pancake.
  • You should get 10 pancakes from this quantity.
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