Bring an inventive dish to the table with these tasty Japanese-style potato pancakes. Loaded with delicious teriyaki flavour and a hint of wasabi, it’s a guaranteed winner.
Serves44
Cook time45 mins45 minutes
Prep time15 mins15 minutes
Ingredients
1kg white potatoes, scrubbed, coarsely grated
2 Coles Australian Free Range Eggs, lightly whisked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place half the potato in a fine sieve over a bowl. Squeeze out excess liquid and discard. Transfer the potato to a clean bowl. Repeat with remaining potato. Add egg and half the spring onion to the potato in the bowl. Season. Stir to combine.
Step 2
Preheat oven to 100°C. Line a baking tray with baking paper. Heat 1 tbs of oil in a large frying pan over medium-low heat. Spoon one-quarter of the potato mixture into the pan and use the back of the spoon to spread to a 7mm-thick disc. Cook for 4-5 mins each side or until golden and tender. Transfer to the lined tray and place in the oven to keep warm. Repeat with the remaining oil and potato mixture to make 4 pancakes.
Step 3
Combine the yoghurt and wasabi in a bowl. Season.
Step 4
Heat a clean frying pan over high heat. Spray with olive oil spray. Add the edamame or broad beans and cook, stirring occasionally, for 1 min or until slightly charred. Add the teriyaki sauce and bring to the boil. Cook, stirring occasionally, for 1 min or until heated through.
Step 5
Divide the pancakes among serving plates. Spoon over the yoghurt mixture. Top with the edamame mixture and sprinkle with the remaining spring onion. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
2 Coles Australian Free Range Eggs, lightly whisked
1 spring onion, very thinly sliced
1/3 cup (80ml) olive oil
1 cup (280g) Greek-style yoghurt
1 tsp wasabi paste
400g frozen edamame, thawed, peeled
1/3 cup (80ml) teriyaki sauce
Description
Bring an inventive dish to the table with these tasty Japanese-style potato pancakes. Loaded with delicious teriyaki flavour and a hint of wasabi, it’s a guaranteed winner.
Method
Step 1
Place half the potato in a fine sieve over a bowl. Squeeze out excess liquid and discard. Transfer the potato to a clean bowl. Repeat with remaining potato. Add egg and half the spring onion to the potato in the bowl. Season. Stir to combine.
Step 2
Preheat oven to 100°C. Line a baking tray with baking paper. Heat 1 tbs of oil in a large frying pan over medium-low heat. Spoon one-quarter of the potato mixture into the pan and use the back of the spoon to spread to a 7mm-thick disc. Cook for 4-5 mins each side or until golden and tender. Transfer to the lined tray and place in the oven to keep warm. Repeat with the remaining oil and potato mixture to make 4 pancakes.
Step 3
Combine the yoghurt and wasabi in a bowl. Season.
Step 4
Heat a clean frying pan over high heat. Spray with olive oil spray. Add the edamame or broad beans and cook, stirring occasionally, for 1 min or until slightly charred. Add the teriyaki sauce and bring to the boil. Cook, stirring occasionally, for 1 min or until heated through.
Step 5
Divide the pancakes among serving plates. Spoon over the yoghurt mixture. Top with the edamame mixture and sprinkle with the remaining spring onion. Serve immediately.
/Jun20_Japanese-style-potato-teriyaki-pancakes-976x549.jpg)
/Jun20_Japanese-style-potato-teriyaki-pancakes-480x288.jpg)
