IRISH POTATO PANCAKES

I first saw these pancakes on Beata's show. They captivated me so much that they reminded me of all the Saturday mornings of my childhood, when my mom and grandmother would make potato pancakes, cepelinai or kugelis during the Soviet era. Potato pancakes and cepelinai with boiled potatoes were always among my favorites, so the Irish version of potato pancakes I saw on the show inspired me to quickly create a plant-based version for my family. And I was right - these pancakes truly transported me back to the flavors of my childhood. I enjoyed them thoroughly and felt satisfied without feeling heavy after finishing an entire portion. My "taste-testing committee" (my husband and kids) approved the recipe and encouraged me to include it in this interactive cookbook, so I'm sharing it with you as well.

Ingredients

Serves 4

• 6 raw potatoes

• 6 boiled potatoes

• 120 g of rice flour

• 120 g of oat flour

• 300 ml of plant-based milk

• Spices: salt, pepper, dried garlic, cumin

• Herbs: parsley, dill or others

• Plain plant-based yogurt (without additives)

Instructions

Peel the potatoes and grate them using a coarse grater. If the potatoes are watery, I squeeze out a bit of the excess moisture.

Next, I grate the cooked potatoes into the same bowl.

I add flour, salt, pepper, cumin and pour in some plant-based milk. I mix everything well.

I cook the pancakes in a non-stick pan without any oil.

While the pancakes are cooking, I prepare a yogurt sauce. I mix chopped herbs, salt and dried garlic into the yogurt. I stir everything together thoroughly.

Once the pancakes are done, I serve them with the prepared sauce.

If you want a richer dish, you can sauté some mushrooms on the side and make a creamy cashew sauce (see the recipe).

BON APPETIT!