Crispy gluten-free potato pancakes
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.
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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