Potato Pancakes with Chick-Pea Flour, Cilantro and

Name: Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover; 1 large white onion, grated; 1/2 cup finely chopped green onion; 1/2 cup chopped fresh cilantro; 1/2 cup chick-pea flour; 2 large eggs, beaten to blend; 1 1/2 tablespoons minced seeded jalapeno chili; 2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 3 tablespoons (or more) vegetable oil; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon ground turmeric

Servings: persons

2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover
1 large white onion, grated
1/2 cup finely chopped green onion
1/2 cup chopped fresh cilantro
1/2 cup chick-pea flour
2 large eggs, beaten to blend
1 1/2 tablespoons minced seeded jalapeno chili
2 teaspoons ground coriander
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons (or more) vegetable oil
1 1/2 teaspoons cumin seeds
1/2 teaspoon ground turmeric

1
Place grated potatoes and onion in large colander and drain well.
2
Using hands, squeeze mixture to extract as much liquid as possible.
3
Transfer mixture to large bowl.
4
Mix in green onion and next 8 ingredients.
5
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
6
Add cumin seeds and turmeric and stir 30 seconds.
7
Stir into potato mixture.
8
Cover and let stand 30 minutes to allow flavors to blend.
9
Preheat oven to 250F.
10
Heat 1 tablespoon oil in same skillet over medium heat.
11
Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds.
12
Cook until golden, about 5 minutes per side.
13
Transfer pancakes to ovenproof dish; keep warm in oven.
14
Repeat with remaining potato mixture, adding more oil to skillet as necessary.
15
Serve warm.

482

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 14 ingredients. The key ingredients include: 2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover, 1 large white onion, grated, 1/2 cup finely chopped green onion, 1/2 cup chopped fresh cilantro, and more.

Yes, Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin 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 with Chick-Pea Flour, Cilantro and Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions