Crispy gluten-free potato pancakes
Even the neighbors will know that you serve potato pancakes for lunch. The smell of garlic, marjoram and spices is unmistakable. You can serve them with sour milk or sour cream.
Ingredients
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Dough
- 50 g Universal mix Liana
- 300 g of potatoes
- 3 cloves of garlic
- 1 egg
- 1 onion
- 4 PL water
- ½ tsp salt
- 1 KL ground cumin
- ½ KL ground black pepper
- ½ cup marjoram
1. Cut the potatoes and onions into smaller pieces and blend them into a fine mush. Add 3 cloves of pressed garlic, salt, egg, ground cumin, ground black pepper, marjoram, water, Universal mix and mix everything together.
2. Coat the hot pan with oil and gradually add the prepared dough. Bake on both sides until golden.
3. Serve with sour milk or sour cream.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 50 g Universal mix Liana
- 300 g of potatoes
- 3 cloves of garlic
- 1 egg
- 1 onion
- 4 PL water
- ½ tsp salt
- 1 KL ground cumin
- ½ KL ground black pepper
- ½ cup marjoram
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