大象传媒

Potato Pancakes

250g mashed potatoes

1 egg

½ teaspoon salt

½ teaspoon curry powder

100ml milk

100g self raising flour ( I used gluten free)

Oil for cooking

Cool the mashed potato and whisk in the egg, salt, curry powder and milk. Whisk in the flour to a smooth batter and leave for 10 minutes.

Heat a frying pan until hot and wipe with oil.

Lower the heat to medium and add dessertspoon sized dollops in the pan.When bubbles appear, flip over and cook for a minute on the other side.

Place on a platter.

TOPPINGS

Carrot Jam

25g finely chopped root ginger

1 onion, finely chopped

1 crushed clove garlic

2 tablespoons cooking oil

2 teaspoons garam masala

1 teaspoon turmeric

Pinch chilli flakes ( optional)

300g coarsely grated carrot

100g sugar

100ml white wine vinegar

Cook the ginger, onion and garlic in the oil until soft and golden.

Add the spices and cook for 30 seconds.

Add the carrots and stir to wilt down for about 3 minutes.

Season with salt and add the sugar and vinegar.

Cook gently for about 20 minutes or until carrots have soaked up all the vinegar. Check seasoning.

Pickled Red Onions

100ml white wine vinegar

50g sugar

2 red onions, peeled and finely sliced

Salt to taste

Boil the vinegar and sugar until the sugar has dissolved.

Toss into onions and season. Leave for at least 2 hours before serving.

Smoked Chilli Dip

200ml sourcream

1 tablespoon mayonnaise

2 teaspoons sweet smoked paprika

Whisk together and season with salt.

Creamy onion and black pepper dip

1 onion, peeled and finely sliced

2 teaspoons cracked black pepper

200ml sour cream

1 tablespoon mayonnaise

Set oven to 100oc.

Line a baking sheet with parchment and spread the onion on top.

Cook for about 2 hours or until completely crisp and dry.

Cool and chop finely.

Mix in the other ingredients and season to taste.