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?
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