Today, I felt like a Polish ‘placki ziemniaczane’, which are pancakes made with grated potato, then fried in a quite deep oil. They are nice but not so healthy, because basically they are made of carbohydrates and fat.
That’s why I invented this, healthier version, with added carrot, spices for flavour and by using spray oil on non stick pan instead.
And I have to say, they turned out very well. They taste good on their own, due to containing spices, but you can also serve them with lactose free yogurt tzatziki or an egg on top.
They can be eaten warm or cold, so you can take them with you as a snack.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 10 spiced potato and carrot pancakes:
61 g, 1 regular carrot
120 g, 2 small potatoes (no need to peel them, just wash!)
1 spring onion, green part only
20 g potato starch flour, which is naturally gluten free
1 egg
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
10 x sprays of oil spray
salt, to taste
Instructions for making 10 spiced potato and carrot pancakes:
Grate the carrot in large holes, place in a bowl.
Grate the potatoes, in the skin, squeeze away the excess water in a paper towel. Place the grated potatoes in a bowl with carrots.
Add the rest of ingredients to the bowl, apart from oil. Mix well with a spoon.
Heat a non stick pan on a medium heat. Spray with oil. 1 spray per pancake should be enough.
Fry 1 tbsp. of pancake batter to make 1 pancake, on each side, until golden. You will probably fir 3-5 pancakes at one time, depending on the size of your pan.
Place fried pancakes on a paper towel.
Eat warm, served with for example tzatziki (made with lactose free yogurt) or egg on top. You can also eat it cold.
Foe a Polish version of this recipe, go here: http://przepisylowfodmap.eu/low-fodmap-placki-ziemniaczano-marchwiane
Nutritional Facts per 1 spiced potato and carrot pancake:
