potato pancakes

potato pancakes

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

prep + cooking: 20-30'
4 pancakes

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


  • 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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