Spiced Potato Pancakes

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Grated raw potato, pressed into a pancake shape and fried in hot oil, must be one of the quickest, most adaptable and elegant ways of giving a sophisticated lift to food. Here the pancakes are served with smoked salmon and sour cream. Saffron is expensive (unless you have just been in the Middle East) so you can use paprika or turmeric.


  • 2 lb (900 g) floury potatoes, peeled and grated
  • 2 teaspoons saffron
  • 1 teaspoon cumin
  • Sea salt and freshly ground black pepper
  • Olive oil for frying
  • 8 slices smoked salmon
  • Sour cream


    Squeeze out the excess liquid from the grated potatoes with your hand and then mix in the spices and the seasoning. In a non-stick frying pan heat a little olive oil and when it is very hot divide the potatoes into four and put into the hot oil, pressing them down to make little pancakes.

    Turn down the heat, cover with a lid and cook for about 5 minutes. Turn the pancakes over, raise the heat and cook until golden. Drain well and put a couple of slices of smoked salmon on each, fold over and serve with a spoonful of sour cream.