Bonda Pancakes |Spiced Potato Pancakes with a Fresh Coriander, Lime & Chilli Butter

Follow Mita Mistry on her brilliant food blog Saffron and Spice. 
Original recipe link here. 

When I'm busy, I sometimes like to make a little extra of whatever I'm cooking just so I can have something to rehash the next day.. but mostly I do it for the midnight snacks :) Fluffy mashed potato though.. I do save that.. Just so I can whip the mash with coconut milk, flour, curry leaves, turmeric, chilli, garlic, mustard seeds and ginger.. all the flavours of a spicy potato bonda or vada (fritter) in a quick pancake batter.. Fried in coconut oil and topped with butter mixed with chopped coriander, lime juice and zest and chopped hot chilli... with maybe a side of smoked salmon or crispy streaky bacon too... A reason to leave a little mash over the night before.. Soo good x 

Serves 1 - 2 

Ingredients:

For the Pancakes - 

150g cold fluffy mashed potato

30g plain flour or gram (Chickpea) flour

1/2 tsp baking powder

60ml coconut milk 

1 large egg

1/4 tsp salt

1/4 tsp turmeric 

1/2 tsp fresh garlic and ginger paste

1/4 tsp fresh chopped hot green chilli

1 tsp black mustard seeds

6 curry leaves, finely sliced 

Vegetable oil for frying

For the Fresh Coriander and Lime Butter - 

50g softened butter

1 small hot green chlli, finely chopped

The juice from half a lime

The zest from half a lime

1 tbsp fresh coriander, finely chopped

To go with the pancakes - Optional

Smoked salmon or crispy streaky bacon


Method: 

First the coriander, chilli and lime butter. Mix the softened butter with the chopped coriander, garlic, chilli, lime juice and lime zest in a large bowl until the butter is creamy. Cover the bowl with clingfilm and put in the fridge until the pancakes are ready.

Mix the flour, baking powder, salt, turmeric, mustard seeds, curry leaves, chopped chilli, garlic and ginger together.

Add the coconut milk, mashed potato and crack an egg into the dry ingredients and whisk with a fork until all the ingredients are thoroughly mixed.

Heat a little coconut oil in a large frying pan and pour in large spoonful of the pancake mix, making about 6 pancakes.

Flip the pancakes when the underside is cooked and fry until the pancakes are fluffy and golden.. Serve hot out of the pan with a generous spoonful of the fresh coriander, chilli and lime butter.. Feel good at first buttery bite...