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Sardine and Potato Pancakes with Lemon and Chive Mayonnaise
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Sardine and Potato Pancakes with Lemon and Chive Mayonnaise. Makes 18 small pancakes
Lemon and chive mayonnaise
1/2 cup (125 mL) mayonnaise
1 Tbsp (15 mL) fresh lemon juice
1 Tbsp (15 mL) chopped chives
Freshly ground black pepper to taste
Sardine and potato pancakes
One 3 3/4 oz (106 g) can sardines in water, drained
1 large russet potato, peeled and cut in half
1 small yellow onion, diced
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
3/4 cup (185 mL) buttermilk
1 large egg
2 Tbsp (30 mL) vegetable oil
2 Tbsp (30 mL) chopped rosemary
1 tsp (5 mL) butter
1 tsp (5 mL) olive oil
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Instructions
- Lemon and chive mayonnaise
- Mix the mayonnaise, lemon juice, chives, and pepper together in a small bowl and refrigerate until you are ready to serve the pancakes.
- Sardine and potato pancakes
- Chop the sardines into small pieces and place them in a medium mixing bowl.
- Cook the potato in a small pot of boiling water for 5 minutes.
- Remove it from the water, let it dry for 5 to 10 minutes, and then grate it.
- Add the warm potato and onion to the sardines.
- In another bowl, mix together the flour and baking powder.
- Whisk in the buttermilk, egg, and vegetable oil.
- Combine the two mixtures and season with the rosemary and more pepper.
- Melt the butter and olive oil together in a large frying pan over medium heat.
- When the butter is bubbly, use a soup spoon (one spoonful per pancake) to drop the potato mixture into the pan, a few spoonfuls at a time.
- When small bubbles form on the top of the pancakes, flip them over and cook them until they are golden brown, about 2 minutes per side.
- To serve
- Dollop the mayonnaise over the cakes—that’s it!
- Pairing Suggestion
- Tom Firth: Masi Soave (Italy) or Sandhill Gamay Noir (Okanagan Valley, BC)
By Barbara-jo McIntosh, Barbara-Jo’s Books to Cooks, Vancouver, BC. You may not think of the humble sardine as glamorous, but this recipe will change your way of thinking.
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