Lunch yesterday was basically a Seder plate salad. That's right-- I just took everything from the seder plate, chopped it up, and put it over lettuce.
And added avocado. Because I could.
But something told me that wouldn't make a great recipe...
So here, I give you an Asian-style potato pancake! Think of it as the latke's more exotic cousin.
Potatoes get cooked, scallions get sliced, spices get added...
And blend!
Shape into pancakes, bake, and boom! Flavortown, fools.
Scallion Potato Pancakes
Adapted from Appetite for Reduction
2 pounds russet potatoes
1 cup scallions, sliced
1 tsp sesame oil
1 tsp soy sauce or salt
1/2 tsp ground pepper
1/2 cup panko breadcrumbs
Chop potatoes and boil in salted water until tender. Remove from water and allow to cool.
Preheat oven to 425F. Line a baking sheet with aluminum foil.
In a bowl, combine all ingredients using an immersion blender until creamy. Shape into pancakes, dunk in additional breadcrumbs, and place on baking sheet. Bake for 12 minutes; flip over and bake another 8 minutes or until golden brown. Serve immediately with soy sauce and sriracha.
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