Spicy Mexican Potato Pancakes

    Spicy Mexican Potato Pancakes


    16 people made this

    About this recipe: Potato pancakes with a twist for those who like it savoury and hot! Have it for breakfast served with eggs or as a side dish.

    Serves: 6 

    • ½ tin diced tomatoes
    • 1/2 small onion, chopped
    • 1 small jalapeno chilli, seeded and chopped
    • 200ml water
    • 3 tablespoons oil for cooking
    • 5 potatoes, peeled and grated
    • salt and pepper to taste
    • a dash of Tabasco sauce, or to taste
    • 1 small onion, minced
    • 2 eggs, lightly beaten
    • 2 jalapeno chillies, seeded and minced
    • 3 tablespoons plain flour
    • 3 tablespoons oil

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 220 degrees C.
    2. Place tomatoes, onion, jalapeno and water into the bowl of a blender; blend until smooth. Heat the oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
    3. While the sauce is cooking, season the grated potato to taste with salt, pepper and Tabasco. Mix in onion, eggs and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat the oil in a large frypan over medium-high heat.
    4. Drop the potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with the sauce spooned over the top.

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