Potato & Corn Pancakes

February, 2020

This is a cross between a savoury pancake and corn fritters and is a versatile meal that could be eaten for any meal of the day.

Potato & Corn Pancakes

Serves 4


• 600g white potato, peeled and grated
• 2 eggs
• 1/2 cup plain flour
• 300g sweet corn
• 2 garlic cloves, diced finely
• 200g baby spinach
• 200g cherry tomatoes
• 2 small avocadoes or 1 large, sliced
• 4 tbs dukkah
• extra virgin olive oil for cooking
• salt and pepper to taste

Optional: poached egg, halloumi, smoked salmon or hummus for topping

  1. Put the potato in a colander and using hands, push to squeeze out water (or you can place the potato between paper towels and press water out)

  2. Heat oven on to 100°c

  3. Place tomato on a baking tray with baking paper. Drizzle with 1 tbs oil and cook for 10-15 minutes until the skin splits. Remove and set aside. Reduce oven to 50°c

  4. While the tomato is cooking, add potato, egg, corn and flour in a mixing bowl and combine

  5. Heat a non-stick fry pan on high heat with 1/2 tbs oil. Use 1/3 cup to measure potato batter and pour in the pan, pressing down using fingers or a spatula so it is flattens

  6. Cook for 2-3 mins on each side and then place in the oven on a plate to keep warm

  7. Repeat steps 5-6 with remaining batter, using oil as you need (hint: I had two pans on to save time)

  8. In a small fry pan add 1 tsp oil on medium heat and cook garlic for 1 minute until brown, reduce heat to low and add spinach to wilt, mixing garlic through

  9. Divide pancakes between 4 plates

  10. Top each with a quarter of the tomato, avocado and add spinach to the side

  11. Sprinkle 1 tbs dukkah on each and some salt and pepper to taste


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© Talia Cecchele, 2020