Friday, 8 April 2016

Low FODMAP German Potato Pancakes (Kartoffelpuffer)

By Alana Scott, low FODMAP cook from A Little Bit Yummy

 
German potato pancakes (called Kartoffelpuffer or Reibekuchen) make a hearty low FODMAP breakfast option, especially when you pair them with bacon, scrambled eggs and baby spinach. These savoury pancakes also pair beautifully with sweet toppings. In Germany, potato pancakes are often served with stewed apple (but this is high FODMAP), so instead I like serving them with a low FODMAP blueberry sauce.


 

 
German Potato Pancakes (Kartoffelpuffer)
 
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Serves: 4

Prep time: 15 minutes

Cooking time: 20 minutes
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INGREDIENTS
  • 700g starchy potatoes
  • 2 small eggs
  • 30g (¾ cup) green spring onion tips (finely chopped)
  • 1 tbsp gluten free all purpose flour
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 - 3 tbsp oil for frying

 
SERVING SUGGESTIONS
  • Bacon
  • Scrambled eggs
  • Baby spinach
  • Lactose free sour cream or low FODMAP mayonnaise
  • Blueberry sauce: 120g blueberries (fresh or frozen) & 1 tbsp brown sugar (heat in a small saucepan until soft & then blend until smooth).
 
METHOD
  1. Finely chop the green spring onion tips. Place to one side.
  2. Peel, wash and grate the potatoes. If you have a food processor you can use the finely shred blade to speed up this process. Once shredded, take a handful of potato and give it a couple of good squeezes to remove excess water. Place in a large bowl. Repeat until all the potato has been squeezed.
  3. Beat the eggs in a small bowl.
  4. Place the eggs, green spring onion tips, gluten-free all purpose flour, salt, and black pepper in the large bowl. Mix through the potato. (Do not prepare the potato in advance as this will cause it to go brown and soggy!)
  5. Place a large non-stick frypan on to heat over medium-high heat, add ½ a tablespoon of cooking oil. 
  6.  Once hot, begin frying the pancakes immediately. Place a couple of tablespoons of mixture into your hands, shape into a flat pancake and place in the frypan, then flatten again with a spatula. If the mixture is too wet, squeeze out the excess liquid as you form the patties. Fry for 3 to 4 minutes per side until golden brown. I normally cook mine in two batches.
  7. While the potato pancakes cook, make your side dishes. 
  8. Serve the potato pancakes hot or at room temperature with your preferred side dishes.                  
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Buying tips: Make sure the bacon does not contain honey or high FODMAP sweeteners. Buy lactose free sour cream if you want to use sour cream.

 Notes on making the blueberry sauce: Place a small saucepan over medium low heat. Add the blueberries and brown sugar. Allow to heat for three to four minutes, stirring occasionally (if the blueberries look like they might burn add a tablespoon of water and turn down the heat). Once the mixture starts to bubble remove from heat. Allow to cool for a few minutes before blending.



1 comment:

  1. Thanks! I'm Jewish and have been wondering whether I could substitute scallion tops for the usual onions in the traditional potato latkes (pancakes) we serve during Hanukkah. We would omit the bacon but could either substitute turkey bacon or corned beef, or serve with lox (smoked salmon). Can't imagine using blueberries rather than the usual applesauce, but to each their own.

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