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Chipolatas with turmeric pancakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your evening with a trendy and flavorful savory pancake twist.
Ingredients:
  • 3 Sebago potatoes, peeled, coarsely grated
  • 50g plain flour
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 onion, finely chopped
  • 0.60 gm salt
  • 1 egg, lightly whisked
  • 60ml oil
  • 12 (about 370g) beef chipolata sausages
  • 1 sweet corn cob, cooked
  • 1 red capsicum, deseeded, finely chopped
  • 31.50 gm fresh lime juice
  • 62.50 ml fresh coriander leaves
  • Light sour cream, to serve
  • Freshly ground pepper
Instructions:
  • Drain the water from the potato and let it sit in a sieve for 5 minutes. Mix the flour and spices together, then add the drained potato and onion and combine. Season with salt, and use a fork to incorporate the egg.
  • In a hot frying pan, sizzle 2 tablespoons of oil. Fry 1/3 cupfuls of potato mixture in batches for 3 minutes per side until they're beautifully golden, yielding 8 delicious pancakes.
  • Sear chipolatas in a frying pan over gentle heat until golden and fully cooked.
  • Meanwhile, remove the corn kernels from the cob and mix them with the bell pepper, lime juice, and fresh coriander.
  • Plate 2 pancakes with a generous topping of salsa, sour cream, chipolatas, and pepper.

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