Bruneian-style Potato Pancakes

Ingredients

In this Bruneian adaptation of Kartupeļu pankūkas, we incorporate Bruneian spices and flavors to enhance the dish. The original Latvian recipe is traditionally made with simple ingredients like potatoes, onions, and flour. However, in the Bruneian version, we add aromatic spices such as turmeric, cumin, and coriander to infuse the pancakes with a unique Bruneian flavor profile. Additionally, we may use local Bruneian condiments and sauces to accompany the pancakes, further enhancing their taste. We alse have the original recipe for Kartupeļu pankūkas, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon coriander 1/2 teaspoon coriander
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes and onion.
2. 2.
   Squeeze out any excess moisture from the potato-onion mixture.
3. 3.
   Add the flour, turmeric, cumin, coriander, and salt to the bowl. Mix well until all the ingredients are evenly combined.
4. 4.
   Heat a generous amount of vegetable oil in a frying pan over medium heat.
5. 5.
   Take a spoonful of the potato mixture and flatten it into a pancake shape. Place it gently into the hot oil.
6. 6.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
7. 7.
   Remove the pancakes from the pan and place them on a paper towel-lined plate to absorb any excess oil.
8. 8.
   Repeat the frying process with the remaining potato mixture, adding more oil to the pan as needed.
9. 9.
   Serve the Bruneian-style Potato Pancakes hot with your choice of Bruneian condiments or sauces.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes and onion mixture to achieve crispy pancakes.
• Turmeric — Turmeric adds a vibrant yellow color to the pancakes and offers its health benefits. Be careful as it can stain surfaces easily.
• Cumin and Coriander — These spices provide a warm and aromatic flavor to the pancakes. Adjust the quantities according to your taste preferences.

Tips & Tricks

• For extra crispiness, you can add a small amount of rice flour to the potato mixture.
• Serve the pancakes with a side of Bruneian sambal or chili sauce for an added kick of flavor.
• Experiment with different herbs and spices to customize the taste of the pancakes according to your preference.
• To save time, you can use a food processor to grate the potatoes and onions.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Bruneian-style Potato Pancakes as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or seafood. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Bruneian-style Potato Pancakes on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them with a side of Bruneian condiments or sauces for dipping.