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Herb and potato pikelets

by Alice Warner |

These pikelets can be served with maple syrup or instead of toast under a poached or fried egg or smoked salmon.


  • 1 potato peeled and diced
  • 1 egg
  • 5 tablespoons cream or buttermilk
  • 5 tablespoons chopped parsley or chives or a mix
  • Salt and freshly ground black pepper
  • Olive oil

In a food processor or with a stick blender, blend potato, egg and flour to a smooth batter. Transfer to a bowl and stir in cream and herbs and season. Heat a heavy based, cast iron frying pan, film it with oil and cook pikelets on one side until lightly browned on each side. Taste for seasoning and adjust the rest of the mix if necessary.

Don’t leave the batter for the pikelets for too long or it will discolour.

From Stephanie Alexander's, The Cook’s Companion


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