Potato pancakes with homemade mango chutney

Name: Potato pancakes with homemade mango chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1.2 kg Potatoes; 25 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 800 g) Mangoes; 1 red onion; 2 TABLESPOONS Sugar; 1 TABLESPOON Balsamic vinegar; 3 Stem(s) Coriander; 2 TABLESPOONS Sunflower oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1.2 kg Potatoes
25 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 800 g) Mangoes
1 red onion
2 TABLESPOONS Sugar
1 TABLESPOON Balsamic vinegar
3 Stem(s) Coriander
2 TABLESPOONS Sunflower oil

Directions

1
Peel and finely chop the onion. Peel, wash and roughly grate the potatoes. Squeeze the grated potatoes well. Mix onion and potatoes. Stir in flour. Add eggs and mix well, season with salt and pepper.
2
Cut the mango off the stone. Peel the flesh and dice finely. Peel red onion and cut into fine rings. Caramelize mango and onion in a pot with sugar, deglaze with vinegar and 1 tbsp. water, simmer for about 5 minutes.
3
Season with salt and pepper. Wash the coriander, shake dry, pluck leaves from the stems and, except for a little to garnish, chop finely and mix with the chutney.
4
Heat the oil in portions in a small coated pan. Fry 16 potato pancakes one after the other from the mixture and keep warm. Serve the potato pancakes with the chutney, sprinkle with coriander.