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Potato Pancakes


  • 500g potatoes, grated (about 4 medium sized potatoes)

  • 2 eggs

  • 1 tbs buckwheat flour

  • 1/2 tsp dried coriander leaves

  • 1/2 tsp salt

  • 1/4 to 1/2 cup olive or coconut oil

Prep and cooking time 20-30 min, Serves 4-6.


  • Grate the potatoes using a grater or food processor (white or sweet potato can be used.)

  • Squeeze the excess liquid from the grated potatoes using your hands, cheesecloth or a nut milk bag

  • Heat a frypan on medium to high heat and add a little of the oil

  • Place spoonfuls of the mix into the hot pan leaving space around each one and spread the mix with the back of the spoon

  • Once crispy and brown on one side, flip and cook the other side.

  • You may need to add more oil during the cooking process and add new oil before each batch. The heat will also need to be adjusted to ensure that they don't burn

  • Serve immediately or store in the fridge until needed. They can be reheated in the oven, a frypan, microwave or even on a BBQ

For your own custom meal plan book a nutritional or naturopathic consultation online.

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