Crispy outside and soft inside Indian potato pancakes The perfect breakfast for the weekend Recipe below Aloo Cheela | serves 2 INGREDIENTS: 400g (14oz) potato's, grated 2 tbsp flour 1 tbsp corn starch 1 tsp salt 1 shallot, minced 2,5dl (1cup) cilantro 2 tbsp milk (dairy or dairy-free) oil for frying Topping: 2 tbsp sour cream METHOD: Wash the grated potatoes in cold water. Squeeze and pat try with a kitchen towel. Transfer the potato's to a large plate and add the dry ingredients, shallot and cilantro (save some for topping). Combine well together. Make small balls and put them in a skillet on medium-low heat. Press to make the balls into small pancakes. Fry for 4-5 mins on each side. Drain them on a paper towel and top off with sour cream and rest of the cilantro. Serve. KRISSLOVESFOOD TIPS: Doesn't matter if you use dairy free milk or not. Almond milk works best if you want to go vegan. And use vegan yoghurt instead of sour cream Add chillies to the mix to give it a extra kick
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