Served with pickled ginger and an edamame mixture, these Japanese-style pancakes are so crispy on the outside once you start eating them you won't be able to stop until their all gone.
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1kg white potatoes, scrubbed, coarsely grated
- 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
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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.
Tip: Serve with pickled ginger and crumbled nori sheets
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
Japanese-style potato with teriyaki pancakes
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1kg white potatoes, scrubbed, coarsely grated
- 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
Served with pickled ginger and an edamame mixture, these Japanese-style pancakes are so crispy on the outside once you start eating them you won't be able to stop until their all gone.
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.
Tip: Serve with pickled ginger and crumbled nori sheets