When we hear the word Pancakes what comes to our mind is doing a type of cake mixture quickly and cooking it in a pan instead of an Oven. Overtime we discovered it doesn’t have to be only a cake mixture, either the Nigerian style of Pancake or the foreign style. You can mash up a lot of things like Potatoes and feel it up with spices or by adding eggs, butter, milk and any type of flour to make the dough cakier( if there is any word like that, loll).
I decided to do something different and didn’t add anything related to cake, to see if with just only Potatoes I can have a nice PAN-CAKE for Badamia Orphanage(an Orphanage I volunteer at), and it was a first time success. We can enjoy a Potato pancake with just the Potatoes itself without an additional Flour or Eggs or Butter. Combine it with any syrup or sauce like this easy to make and quick Tomato-Mango Sauce, it’s a nice trial for everyone who wants to be creative with their sweet Potatoes and also be trendy in the Kitchen.
It can work perfectly for a get together, breakfast, lunch and dinner. So let’s get cooking…
Full recipe
Ingredients
- About 6 medium sized Potatoes
- Whole wheat or bread crumbs( I used whole wheat for my coating)
- Salt
- Ghana Pepper
- Thyme
- No cholesterol Vegetable oil
- Dried fish (optional) I used dried catfish
- Cut out Vegetables of our choice ( Carrot, Green peas)
- 3 cherry Mangoes
- 2 diced Tomatoes
- ½ Lime or Lemon
Prep
- Wash and boil your Potatoes with both the back or without the back they both work fine. If you are boiling with the back you have to wash the body thoroughly because of all the sands that may be hidden, I usually use a kitchen iron sponge.
- Boil till they are very soft, remove from Water and leave to cool a bit while still a bit hot. Peel out the back, if that’s your case and transfer into a bowl. Then mash them while still hot with a spoon, fork, or a mini pistol.
- Mash them till they are well smooth. Then add salt, pepper, thyme, a little curry, 1 tablespoon of Oil, half of your cut out vegetables and mix all thoroughly together and then taste to make sure it’s spiciness is pronounced.
- Then in a separate bowl put some Wheat flour or Bread crumbs, in another pour 2 egg whites.
- Place your non-sticky Pan on medium heat or rub oil around your normal frying pan and place on medium heat.
- With your washed hands, dust a bit of wheat flour on your hands to dry it and take a hand full of your potatoes roll it carefully and then press with your palms to form a fine, flat, small circle.
- Transfer the flat Potato into the wheat/crumbs toss it front and back and then into the egg whites, you can repeat this twice then transfer to your Pan. Do this for as much as your Pan can contain at once but do not cluster.
- Flip to the other side when the side under has turned brown, repeat the process consecutively, till its hardened and brown to your taste. You can decide to make it a bit burnt on one side like I did mine to get a very crispy surface, whichever way you want, it works fine.
- Transfer to a plate and serve as either breakfast, lunch, or dinner…just surprise your home
Vege-Mango Puree/Sauce
- Wash and peel the back of your Mangoes, then cut out the fleshy part into a plate or directly to your blender.
- Blend till very smooth without water and then transfer to your sauce pan and stir for about 2mins on low heat.
- Add in your ½ Lemon or Lime and keep stirring. If it gets thicker and starts drying at the bottom, add a bit of water and keep stirring.
- Add your Tomato, salt, pepper, thyme, curry and sprinkle the pieces dried fish then stir for about 2mins. Taste and make sure you are Ok with the taste.
- You can top up with a little water if its drying up under and then add more seasoning.
- Keep stirring, then add your oil. Stir for another 1 minute and add your vegetables.
- Stir and make sure its taste is just ok by you then bring down after 1 minute.
And we are done…Serve with your Potato Pancakes and enjoy…
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