Potato Pancakes with Ginger-Apple Chutney

This sweet-sour chutney is wonderful with potato pancakes, but also great on pork chops, or you could even put it in little meat pies or dumplings with ground pork. Next time I might experiment with adding spices like coriander or cinnamon. The recipe is adapted from Ming Tsai's Simply Ming cookbook.

Ginger-Apple Chutney
4 C. apples, diced
Juice and zest of 1 lemon
1 T. grapeseed oil
2 medium onions, diced
4 T. peeled and diced fresh ginger
1 C. rice vinegar
1 C. apple juice.
Salt and pepper

Toss apples with lemon juice and zest as you dice them, to prevent browning. Heat oil in a large saucepan over medium flame, add onions and ginger, and cook until onions are soft, about 5 minutes. Add apples and cook, about 5 minutes more. Season with salt and pepper. Add the liquids and cook, stirring gently, until most of the liquid is evaporated, about 30 minutes. Adjust seasoning as needed.

Potato Pancakes
2 large potatoes
1/2 t. salt
1 egg
2 green onions

Coarsely shred potatoes, sprinkle with salt, and place in a colander to drain for about 10 minutes, pressing firmly to remove as much liquid as possible. Add egg and onions, season with pepper as needed, and mix thoroughly. Heat oil on medium flame, then add potato mixture by quarter-cupfuls, flattening them to make pancakes about 4 inches in diameter. Cook until the bottoms are brown, then flip, adding more oil if necessary, and brown the other side. Drain on paper towels. Garnish with Ginger Apple Chutney and sour cream, or mix equal parts chutney and sour cream with one chopped scallion. Serves 2-3.


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