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Potato Pancakes Cordon Bleu

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2 large potatoes (your choice)
peeled and finely grated
1 medium size onion, diced
1 free range egg
1/4 tsp (2 mL) salt
2-4 Tbsp (30-60 mL) coconut
butter or butter
6-8 slices of Gruy? cheese or your choice of hard cheese, ¼ inch (1 cm) thick and app.
1 1/4 inches (9 cm) in diameter
2 Tbsp (30 mL) chives, finely chopped

In a medium bowl mix together potatoes, onions, egg and salt. Drop 1/2 Tbsp (7 mL) coconut butter or butter in heated frying pan. Place 4 heaping Tbsp (60) of potato dough in pan shaping four pancakes approximately 3 1/2 inches (nine cm) diameter and 1/2 inch (12 mm) thick. Fry until golden brown, adding more coconut butter as needed. Put one slice of cheese on uncooked side of each pancake and cover slightly with more dough. Turn over pancake and fry until golden brown, adding more coconut butter as needed.

Preheat oven to warm. Place baked pancakes on serving platter and put in warm oven. Bake second batch the same way. Before serving sprinkle with chives. Serve with a side order of leafy greens and a glass of kefir or buttermilk.

Vegan version:
Replace egg with 2 Tbsp (60 mL) soy flour and use soy cheese instead of dairy cheese. Fry with coconut butter instead of butter. Everything else remains the same.

Source: alive Magazine (pre-2000)

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