Potato pancake with chili powder

Yunnan is known for its potatoes; several varieties are endemic to the region. People enjoy them for their subtle flavours, usually stir-fried with salt and a touch of chilli. This preparation highlights the region's potato flavours.

Here, the dish is made into a simple pancake. The potatoes are similar to American hash browns, but with a pop of spice from Sichuan chilli and chives. In India, chives are hard to find, so I substituted garlic chives instead. You can also use scallions as another alternative.

This cookbook specialises in Yunnan Province, China, one of the 33 distinct Chinese cuisines. It is a masterclass in the region’s ingredients, cooking techniques, herbs, and spices. It is packed full of traditional recipes. I have bookmarked quite a few recipes for the near future.

For more fabulous recipes from this cookbook, click here.

Ingredients:

1/2 lb low-starch potati=oes, peeled and grated coarsley

1/2-1 teaspoon Sichuan chilli powder

2 tablespoons chives or garlic chives

Granular sea salt, to taste

1 teaspoon sesame seeds, lightly toasted

Oil to fry

Method:

Mix the grated potatoes, chilli powder, and chives well.

Heat a frying pan over medium-low heat with a generous drizzle of oil. Mix in the salt, then add the mixture to the pan and flatten into a thin pancake. Gently press down to form a base. Sprinkle the sesame seeds on top.

Cover and cook for 3-4 minutes. Remove the cover, drizzle with a little more oil, and turn the heat up to medium-high. Fry for 2-3 minutes until the edges are browned and crisp.

Gently flip the pancake; the centre will be soft and may break apart. Fry for an additional minute, drizzling in oil.

Remove and serve immediately.