Mexican Potato Pancakes

    40 min

    These tasty potato pancakes get a flavour boost with favourite taco toppings such as Cheddar, soured cream, salsa and jalapenos. You could even add a side of guacamole! These are great for a gluten free option on Pancake Day.


    London, England, UK
    2 people made this

    Serves: 6 

    • 5 potatoes, peeled and grated
    • salt and pepper to taste
    • 1 dash hot sauce, or to taste
    • 1 onion, finely chopped
    • 2 eggs
    • 1-2 green chillies, seeded and minced
    • 3 tablespoons rice flour
    • 4 tablespoons cooking oil
    • To serve
    • 150g grated Cheddar cheese
    • 100ml soured cream
    • shop-bought salsa
    • jarred jalapeno slices

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Season the grated potato to taste with salt, pepper and hot sauce. Mix in onion, eggs and minced green chilli; sprinkle with rice flour and mix until thoroughly combined.
    2. Heat oil in a large frying pan over medium-high heat.
    3. Drop potato mixture into hot oil by a heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on kitchen paper, and continue with remaining potato mixture.
    4. Serve the potato pancakes topped with grated cheese, a drizzle of soured cream, salsa and jalapeno slices to taste.


    You can use jarred jalapenos, minced, in the pancake mixture instead of the fresh chillies. You can also use regular plain flour instead of the rice flour.

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