Meatless Monday: Potato Pancakes
The effort to eat meatfree on Mondays is still proving to be a bit challenging. Pleasing the palates of 3 children and 2 adults with the same dish isn’t always easy (or exciting).
Today we tried potato pancakes, just for kicks.
Not surprisingly, our 7 year old had nothing to do with them. But that’s how he rolls…introducing new foods to him is similar to a game of chess…it requires lots of time, patience and strategy. Our nearly 11 year old wasn’t interested either, although he has eaten potato latkes at school during their classroom’s winter celebration.
My husband ate one…mostly to humor me. Although he claims it was very tasty with pepper and ranch. My daughter also ate one topped with applesauce, probably mostly out of fear. Personally, I consumed 4 with applesauce and a smidge of cinnamon and thought they were yummy and comforting.
Potato pancakes were a traditional lenten meal in my house while I was growing up and they bring back lots of good memories.
Here is the recipe I used, give or take some quantities to your liking.
1 small onion, 5 red potatoes (rinsed, skins on and cut), 1 egg, 4-5 tablespoons of bisquick, salt, pepper, 1-2 ounces of cheddar cheese, 1/4 cup milk, garlic powder.
I pureed the onion and potatoes in the food processor first and then added the egg, bisquick, salt, pepper, cheese, milk and garlic powder. Pulse a few more times until well blended. (You may prefer to grate your potatoes instead).
Heat a skillet with olive oil and spoon the mixture into the hot pan. Cook about 4 minutes on each side, or until desired crispiness and texture. This recipe made about 12 nice size pancakes.
Serve warm. Top with your choice of sour cream, ranch dressing or applesauce (with or without a sprinkle of cinnamon).
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