Kale Filled Potato Pancakes

by Andrew Barrow, Posted Mar 17th 2006 @ 7:42PM

Another super-tasty Irish dish to enjoy on St Patrick's Day and according to the magazine in which I found it (March issue of Fresh magazine) it is rich in nutrients, folic acid, vitamin c and fibre.

For the Pancakes

450g peeled potatoes diced
60g plain flour
200ml milk

For the Filling

225g diced back bacon
85g unsalted butter
450g Kale or other greens finely shredded

Put the potatoes and flour in a food processor or blender with enough milk to make a batter. Let it rest while preparing the filling.

Dry-fry the bacon, add a third of the butter. Add the kale or veg and a few tablespoons of water. Boil vigorously for five minutes and then drain. Heat the rest of the butter in a frying pan and use about a quarter of the batter mixture to make a slim pancake. Cook until golden brown on the bottom. Top with a quarter of the filling fold over and serve. Should make 4 pancakes.

My only question is - should the potatoes be boiled first?

Filed Under: Ingredients, Methods
Tags: british isles, food and drink, FoodAndDrink, frying, kale, lunch, potato pancakes, PotatoPancakes, recipes, st patricks day, StPatricksDay, vegetables