Sourdough Potato Cakes
This versatile potato cake recipe uses up both sourdough discard and leftover potatoes, transforming them into delicious potatoey pancakes that are perfect for breakfast, brunch or as a tasty side dish with your main meal.
In the following recipe we have seasoned quite simply, but you can be really experimental with these. They take on flavours really well.
Ingredients (makes 4-8)
350g Mashed White or Sweet Potato (leftovers or made fresh and cooled)
100g Sourdough discard
50g Plain Flour
1 Beaten Egg
1/2 tsp baking powder
Salt and Pepper
Oil for cooking
To your prepared mash add the sourdough starter and beaten egg. Mix until fully incorporated.
Sieve in the flour, baking powder and a pinch of salt. Add a pinch of black pepper. Mix together gently.
Heat a small amount of oil in a heavy bottomed frying pan over a low to moderate heat.
Gently spoon the desired amount of batter into the pan and shape into a round with the back of your spoon to about 1cm/0.5 inch thick.
Cook for 3-4 minutes and then flip over and repeat. They should take around 6-8 minutes total.
If they are browning too quickly, lower the heat to ensure they are cooked through and golden in colour.
Cooked pancakes can be kept warm in a low oven until ready to serve.
If you decide to try this recipe out then please do let us know how you get on. We’d also love to hear if you have come up with any ideas for interesting twists.
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.