Global
German Potato Pancakes (Reibekuchen)
Crispy grated-potato pancakes cooked in a little olive oil (or baked) rather than deep-fried. All the crunch, far less oil.
~55 mintotal
Ingredients
- 4 potatoes, grated
- ½ onion, grated
- 1 egg
- 2–3 tbsp oat flour (or wholemeal flour)
- Salt & pepper
- 1–2 tbsp olive oil
- Optional: parsley, chives, unsweetened applesauce to serve
Cooking Steps
Squeeze the grated potato and onion dry in a clean cloth.
Mix with the egg, oat flour, salt and pepper.
Brush a non-stick pan with a little olive oil over medium heat.
Add spoonfuls, flatten, and cook 3–4 minutes each side until golden (or bake at 220°C/425°F for 20–25 minutes, turning once).
Drain on kitchen paper.
Serve with herbs and unsweetened applesauce.
Optional Enhancements
- Add grated courgette or carrot
- Sweet potato works too
- Vegan: replace egg with 1 tbsp ground flax + 3 tbsp water
Plant & Growing Tips
Potatoes
- Plant in early spring.
- Hill soil around stems for increased yield.
- Water deeply but infrequently.
Onion
- Plant sets; keep soil loose.
Parsley or Chives (optional)
- Parsley: moist, rich soil.
- Chives: hardy perennial; thrives with minimal care.
Natural Pest Control
- Straw mulch protects potatoes from pests and greening.
- Onions deter carrot flies and beetles.
- Marigolds protect root zones.
Harvest
Potatoes
- New potatoes: harvest when flowering.
- Mature potatoes: harvest when foliage dies back.
Onion
- Tops fall over naturally when ready.
Herbs
- Pick fresh as needed.
Storing & Freezing
Best fresh; reheat in the oven to re-crisp. Fridge up to 2 days.
