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Potato & feta pancakes with BBQ grape tomato salad
Potato & feta pancakes with BBQ grape tomato salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
BBQ pancakes - a lazy Sunday treat!
Ingredients:
  • 200g red grape tomatoes
  • 400g golden grape tomatoes
  • 40.00 ml white balsamic vinegar
  • 4.50 gm sugar
  • Salt & freshly ground pepper
  • 600g red rascal or desiree potatoes, peeled, coarsely grated
  • 1 small onion, peeled, coarsely grated
  • 40g plain flour
  • 80g feta, crumbled
  • 36.40 gm olive oil
  • 1 bunch rocket, cut into 3cm lengths
Instructions:
  • Preheat a barbeque flat plate over medium-high heat. Char grape tomatoes in batches for 2 minutes. Mix in garlic, balsamic vinegar, olive oil, sugar, salt, and pepper in a large bowl. Cover and set aside.
  • Place the potato and onion in a colander, sprinkle with salt, squeeze with your hand to remove excess moisture, and let drain for 10 minutes.
  • Mix together the potatoes, onions, eggs, flour, and feta. Preheat the barbecue flat plate over medium heat and lightly grease it with oil. Drop 1/4 cup portions of the potato mixture onto the barbecue to make pancakes. Cook for 2-3 minutes on each side until golden brown. Remove and drain on a paper towel-lined plate. Repeat with the rest of the mixture.
  • Toss the arugula with the grape tomatoes and top the potato and feta pancakes for a delightful finish just before serving.

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