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.