Ingredients for 2 to 3 servings:
For the pancakes:
- 1 kg coarsely chopped potatoes
- 70 to 100g Cassava flour
- 25g spring onions
- 1 teaspoon sea-salt (optional)
- 1/4 tsp Chinese five spice powder
For the dip:
- 3 tbsp maple syrup
- 2 1/2 tbsp freshly squeezed lemon juice
- 1/2 tsp Garlic powder
- 1/2 tsp Chili powder, more to taste
- 1 teaspoon spring onion rings for serving
Preparation:
Steam the potatoes in a pot with a steamer insert for 20 to 25 minutes until soft. Then transfer it to a bowl and use the potato masher to form a smooth dough. Add the cassava flour and knead into a soft dough. If it sticks too much, add a little more cassava flour.
Add the spring onions, salt (if using) and five-spice powder (optional) to the mixture and knead well until evenly distributed.
Divide the dough into thirds and shape into 3 round dumplings. Roll each dumpling between 2 pieces of baking paper into circles using a rolling pin. If cracks appear, press them together with your fingers. Fry the pancakes one at a time in a non-stick ceramic pan over high heat on both sides (approx. 4 to 6 minutes) until nicely browned.
For the dip, mix all the ingredients together.
Cut the pancakes into cake pieces and serve immediately with the dip and spring rolls.
Bon appetit!
Source: Heal your brain, The practical program
Photos: Maarja Urb
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