Amazing potato pancakes with a combination of beans and broccoli, extremely simple, easy to make and an excellent breakfast option when served with tomato coriander chutney / dip or just chopped onion and tomato salad.
My mum has a passion of collecting recipes from any kind of journals she reads. When she finishes reading the magazine, before dumping it, she will remove the recipe pages and add to her collection. Probably all the weekend lavish parties for the family were a result of that collection. I guess I am missing her today.
Anyways, when I spoke to her about this initiative of my virtual kitchen “Sizzling Saucepan”, she got extremely excited and no one could imagine what she did, atleast I couldn’t; she sent me (rather couriered me) some of her collection of recipes. Wow…
This recipe is a part of her collection, a simple but different potato pancake with not just potatoes but with a combination of beans and broccoli and its wonderful. I cooked this with tomato coriander dip/chutney for breakfast.
This recipe page read 2001 on the top corner, approximately 12 years old, remarkable isn’t it…
POTATO PANCAKES WITH BEANS AND BROCCOLI
Prep time: 20 min | Cooking time: 30 min | Serves: 4
- 4 tbsp vegetable oil
- 1 Onion, finely chopped
- 2 garlic cloves, crushed or finely grated to a paste
- 2 tsp ginger paste
- 300 gms potato, peeled, boiled until tender and drained well
- 200 gms broccoli, boiled until tender and dried with kitchen paper
- 100 gms beans, boiled until tender and drained
- 2 tsp ground cumin
- 1-2 green chillies, finely chopped
- 4 tbsp coriander leaves, chopped
- 1 tsp garam masala powder (optional)
- ½ tsp finely ground black pepper
- Corn flour for coating
- Heat 1 tbsp of oil in a frying pan, add onion and sauté for 4-5 mins until transparent. Stir in ginger and garlic and cook for another 30 secs
- In a large bowl, mash the potatoes until smooth, crush the broccoli well and mix with the potatoes. Add beans along with cooked onions, cumin, green chillies, coriander leaves, garam masala and pepper. Add salt and mix everything well.
- Divide the mixture into 10 portions, and use wet hands to shape them into pancake shapes.
- Tip some cornflour onto a plate, and dip in the cakes, coating both sides and shaking off any access.
- At this stage the cakes can be chilled in the refrigerator for upto 1 day before cooking
- To serve, heat little oil in a large frying pan, cook the pan cakes in batches for three to four minute, each side until golden.
- Serve hot with chopped onion and tomato salad or tomato coriander chutney / dip.