Potato pancakes with coconut milk and lemon grass
Ingredients for 2 servings
For the potato pancakes
- 500 g potatoes, waxy – peel and coarsely grate
- 100 g of wholemeal spelt flour
- 1 TSP baking powder
Liquid ingredients and spices
- 150 ml coconut milk
- 3 TABLESPOONS peanut oil
- 1 lemon grass stalks – cut in fine rings
- Crystal salt
- Pepper from the mill
- 1 TBSP finely sliced Thai Basil
Preparation time about 15 minutes cooking/baking time approx. 10 minutes
The lemon grass with the coconut milk in a blender and make a fine puree. Then pour into a bowl and stir in the flour. Subsequently, baking powder and Thai potatoes, Basil and season with salt and pepper.
The mass to a lump-free batter mix (it will remain somewhat liquid).
Then the peanut oil in a frying pan and with a spoon something from the dough in the pan. The dough from both sides, about 2 Min. fry until Golden brown.
The finished buffer from the pans and allow them to Drain on a kitchen paper lined plate.
Our chili sauce sweet-and-sour.