How To make Turkey Potato Pancakes

Jacques Pépin's Criques (Crispy Potato Pancakes) | Genius Recipes

No more grating and squeezing pounds of potatoes or making mashed potatoes first. We can now have crisp, golden potato pancakes, going from sack of potatoes to those crackling, lacy edges in—oh—about 15 minutes.

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INGREDIENT LIST (Serves 4)
For the pancakes:
2 cups (400g) peeled and cubed (about 1-inch) Russet potatoes
1 cup (100g) cubed (about 1-inch) white or yellow onion
2 cloves garlic, peeled
2 large eggs
2 tablespoons potato starch or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced scallions
Peanut or canola oil, to sauté the pancakes

For the salad:
4 cups mesclun salad greens
1 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Dash salt and freshly ground pepper

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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Sweet Potato Cakes

Calling all sweet potato lovers! Here’s another fun little way to prepare your sweet potatoes. If you have been following me here on this channel then you know I have a few patty recipes and this is just one more to add to the list. A great combination of flavours with pancetta and cheese, you can’t go wrong. Hope you enjoy!

CHEESY SWEET POTATO PATTIES WITH PANCETTA
Recipe by Mark Calaminici | Food Loves Company
Serves 4-6

Ingredients
2 lb sweet potatoes, peeled and cut into small uniformed chunks
100g Pancetta, cut into small cubes
1-2 Garlic cloves, finely chopped
½ small sweet onion, finely chopped
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
150g 2 cheese blend (low moisture mozzarella, coarsely grated. Pecorino Romano, finely grated)
15g Fresh Italian parsley, finely chopped
1 Egg, whisked
50g Regular breadcrumbs or Panko
Canola oil, for frying

Method
1. In a large enough pot, place a steamer basket and fill enough water to just reach just below the basket. Add your sweet potatoes into the steamer basket and bring water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and steam the potatoes until you can pierce a knife through easily. Depending on the size of your potatoes it could take anywhere from 15-25 minutes. Remove the potatoes from the steamer basket and pour out any leftover water. Add the potatoes to a bowl and set aside to cool.

2. In a frying pan over low-medium heat, add pancetta and cook until it starts to render and get crispy. Once cooked, remove to a plate lined with paper towel. Set aside. In the same pan with either the rendered pancetta fat or you can remove and add a little drizzle of extra virgin olive oil, add onions and sauté until softened. Add garlic and season with salt, freshly cracked pepper and chili flakes. Once garlic is tender, remove to a bowl.

3. Mash the potatoes and then add the pancetta, onions, garlic, cheese, parsley, and breadcrumbs. Give a mix and taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind. You can place in the fridge to help firm up so they stay together while frying.

4. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 1-2 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!

Until next time, ciao!
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