• Save to your scrapbook
  • Save to your scrapbook

    Mini Potato Pancakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mini Potato Pancakes

    Serve brushed with melted butter and topped with caviar, or topped with crème fraîche, salmon and herring roe.

    • Vegetarian
    • Preparation time: 50 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 1 hour 20 minutes to 1 hour 30 minutes 60 minutes 30 minutes

    Makes: Makes 70 x 5cm pancakes.


    • 700g floury potatoes, such as King Edward
    • Salt
    • 225g plain flour, sifted
    • Sunflower oil for frying


    1. Peel the potatoes and cut into large chunks. Boil until tender - about 30 minutes. Drain in a colander, set over the pan and cover with a tea towel. Leave to steam dry for 5 minutes, then return to the pan and mash until smooth. Add a pinch of salt. With a wooden spoon, gradually beat in the flour. Towards the end you'll probably have to use your hands to work the mixture into a malleable dough.
    2. Put a lightly oiled non-stick frying pan over a low heat. Knead the dough lightly on a floured surface. Cut in half and roll out the first half to 5mm thickness. Stamp into 5cm rounds. Fry for about 5 minutes, then flip and fry for a further 5 minutes until pale gold. You'll need to do this in batches. Cool on a rack lined with greaseproof paper. Repeat with the remaining dough.
    3. When cold, layer between greaseproof paper and wrap in foil. Freeze.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars