Potato pancakes with apple rings
1 hour 5 minutes
The carrot in these potato cakes gives them a big beta carotene boost, while the potatoes and apples supply plenty of vitamins C and B6 – both useful for fighting arthritis.
Lynn Lewis
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Ingredients
Serves: 12
- 2 teaspoons unsalted butter
- 2 medium apples, cored and sliced into 5 mm-thick rings
- 500 g desiree potatoes, grated and blotted dry
- 1 medium carrot, peeled, grated, and blotted dry
- ⅓ cup grated onion
- 2 large eggs, lightly beaten
- 2 tablespoons plain flour
- 3⁄4 teaspoon salt
- ¼ cup (60 ml) vegetable oil
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 120°C. Melt the butter in a large non-stick frying pan over medium heat. Add apple rings; cook, turning occasionally, until tender, 10 to 12 minutes. Place in oven to keep warm.
- Combine potato, carrot, onion and eggs in a large bowl. Stir in flour and salt until well combined.
- Heat 2 tbsp oil in a large non-stick frying pan over medium heat. Measure a generous ¼ cup batter for each pancake and cook, 4 pancakes at a time, until well browned and crisp on the bottom, about 4 minutes. Turn pancakes over; flatten slightly with a spatula. Cook until browned, crisp and cooked through, a further 4 minutes. Drain on paper towels. Place on a baking sheet and keep warm in the oven. Make another 8 pancakes, using remaining oil as needed. Serve topped with apple rings.
fresh ideas
Apples are a good source of vitamin C as well as potassium. Eating the peel ensures that you get the full measure of fibre. There are many apple varieties to try, including Bonza, Fuji, Pink Lady, Royal Gala, Sundowner and Braeburn.
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