Potato Pancakes Recipe

Name: Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons creme fraiche; 1 tablespoon horseradish sauce; 1 lime, grated rind and juice; 1 tablespoon chives, freshly snipped; 225 g potatoes, peeled and cut into chunks (floury); 1 small egg white; 2 tablespoons milk; 2 teaspoons self-raising flour; 1 tablespoon thyme, freshly chopped; 1 pinch salt; vegetable oil, for frying; 225 g smoked mackerel fillets, skinned and roughly chopped; herbs, to garnish (fresh)

Servings: persons

4 tablespoons creme fraiche
1 tablespoon horseradish sauce
1 lime, grated rind and juice
1 tablespoon chives, freshly snipped
225 g potatoes, peeled and cut into chunks (floury)
1 small egg white
2 tablespoons milk
2 teaspoons self-raising flour
1 tablespoon thyme, freshly chopped
1 pinch salt
vegetable oil, for frying
225 g smoked mackerel fillets, skinned and roughly chopped
herbs, to garnish (fresh)

1
To make the sauce, mix together the creme fraiche, horseradish, lime rind and juice and chives.
2
Cover and reserve.
3
Place the potatoes in a large saucepan and cover with lightly salted boiling water.
4
Bring back to the boil, cover and simmer for 15 minutes or until the potatoes are tender.
5
Drain and mash until smooth.
6
Cool for 5 minutes, then whisk in the egg white, milk, flour, thyme and salt to form a thick, smooth batter.
7
Leave to stand for 30 minutes, then stir before using.
8
Heat a little oil in a heavy-based frying pan.
9
Add 2-3 large spoonfuls of batter to make a small pancake and cook for 1-2 minutes until golden.
10
Flip the pancake and cook for a further minute or until golden.
11
Repeat with the remaining batter to make 8 pancakes.
12
Arrange the pancakes on a plate and top with the smoked mackerel.
13
Garnish with herbs and serve immediately with spoonfuls fo the reserved horseradish sauce.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons creme fraiche, 1 tablespoon horseradish sauce, 1 lime, grated rind and juice, 1 tablespoon chives, freshly snipped, and more.

Yes, Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions