Potato pancakes are a super simple and delicious dish that can be eaten on its own or as a side to meat with sauce. The downside to how they are usually prepared is the large amount of oil used for frying. Today, we’ve decided to lighten up this fantastic dish and prepare oven-baked potato pancakes. They turn out crispy, and it doesn’t compromise their flavour, perhaps it even enhances it.
Ingredients for the potato pancakes:
- 1.1 kg of potatoes
- 100 g 5-grain flakes
- 2 eggs
- 2 tbsp oil (you can also use oil spray)
- seasonings to taste: salt, black pepper, thyme, granulated garlic, sweet paprika
Ingredients for the dip:
- 1 container of Greek yogurt
- dried garlic
- black pepper
- lime juice
You might be interested in these products:
Method:
Peel, wash, and coarsely grate the potatoes. Place them in a bowl, season with salt to taste, and let them release their moisture. After a while, squeeze out the excess water and drain it out. Then add the flakes, eggs, and seasonings to the potatoes, and add some more salt if needed.
Thoroughly mix the entire mixture. If it seems too liquid, add a bit more flakes. Take a baking sheet, place it on a tray, and lightly grease it with a tablespoon of oil to ensure the pancakes crisp up nicely from the bottom. Shape the mixture into small potato pancakes. You should get about 26 of them.
Arrange them side by side on the baking sheet and brush them with the remaining oil (or use an oil spray). Place the tray with the potato pancakes in the oven preheated to 190 °C (374°F) and bake until they turn golden brown. This should take approximately 30-40 minutes.
Discover our bestsellers:
Nutritional Values | |
|---|---|
| Energy value | 59 kcal |
| Protein | 2 g |
| Cabrohydrates | 10 g |
| Fats | 1 g |
| Fibre | 1 g |
If you like crispy potato pancakes, then you will love this fit version. It tastes great with yoghurt dip, zero dressing or with cheese melted on top.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
Add a comment