potato pancakes

fast but fancy potato pancakes wrap to perk up your lunch for an all day rollercoaster

When I was a kid, buttery mashed boiled potato wrapped in Persian flatbread was often my school lunch. Nowadays most kids turn up their noses at basic sandwiches and I am sure this recipe can turn a standard sandwich into a fancy wrap to perk up your child’s lunch.

ingredients for pancake batter

• 1tsp cumin seeds
• 1 garlic cloves, peeled and finely sliced
• 1 tsp grated ginger
• 125 g plain flour
• 1 large egg
• 250 ml milk
• salt and pepper
• some olive oil to grease the pan

ingredients for potato filling

• 2 onions, chopped
• 1 tsp ground turmeric
• 4 peeled boiled potatoes, cut in cubes
• salt and pepper
• some olive oil for frying

preparation of the batter

• put all the ingredients in a bowl
• whisk until well combined and smooth

preparation of the filling

• heat a little oil in a large frying pan over a medium heat
• add the onion and fry for 5-10 minutes until golden brown
• add in the turmeric and cooked potatoes
• season with salt and pepper
• fry for 3–4 minutes until softened and heated through

preparation of the pancakes

• add a little oil to a frying pan
• pour in a ladleful of pancake batter
• move the pan to spread the batter out to cover the bottom of the pan
• cook for a minute on one side then flip and cook the other side for 1 minute as well

assemble

• place a large spoonful of the potato filling in the middle of each pancake
• roll up
• best served with fresh yoghurt though perfect on their own

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