Ingredients:
Potatoes – 2 cups (Boiled and mashed )
Artichoke Jalapeno Dip – ½ cup
Parmesan Cheese (grated) – ¼ cup (optional)
Red bell pepper (finely chopped) – ¼ cup
Zucchini (grated) – ½ cup
Spring onions (finely chopped) – ¼ cup
Coriander leaves / cilantro – 2 Tb spoon (finely chopped)
Plain dry bread crumbs – 1 cup
Oil / butter
Method:
- In a medium bowl, mix mashed potatoes, dip, parmesan, bell pepper, zucchini, spring onions and cilantro together until blended.
- Shape into round (size - slightly bigger than lemon), coat in bread crumbs, set on wax paper and pat till the size of poori.
- Heat a heavy skillet on medium- low, and add oil or butter.
- When oil is hot add cakes and cook both sides until brown.
- Serve hot with sour cream or just by itself.
Potato Pancakes is my contribution to the event "Cooking for kids- Potato" hosted by Deepa, authored by Sharmi.
PS:
- You can use ready made mashed potato too.
- You can add any veggies to it of your choice.
- I have not added the cheese to it. The dip is little tangy. So you may adjust accordingly.
Now coming to the click..It is the last day today for the click, din't want to miss, so thought of participating. This is my entry for Click: wood event hosted by Jugalbandi.
