Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 medium floury potatoes (e.g. Rooster) (approximately 600g), peeled and grated
  • 6 carrots, peeled and grated
  • 1 teasp. cumin
  • 2 onions, peeled and sliced
  • 4 tablesp. plain flour
  • 80g smoked Cheddar, grated
  • 1 teasp. smoked paprika
  • 1 teasp. cumin
  • 20g butter, for cooking
  • 4 scallions, finely chopped
  • Salad
  • Salt and freshly ground black pepper
Cooking time: 30 MIN
  1. Use a grater or food processor with the appropriate attachment to grate the potatoes and carrots. Working in batches, wrap in a clean tea towel and squeeze out as much liquid as possible.
  2. Place in a bowl and stir in the onion, flour, smoked Cheddar, paprika and cumin. Season generously with salt and black pepper, then divide and shape into four small pancakes.
  3. Heat a knob of butter in a frying pan over a medium-high heat. Working in batches if necessary, to avoid crowding the pan, cook the pancakes until golden brown on both sides, adding more butter as needed.
  4. Serve warm, sprinkled with the chopped scallions and salad.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association