Always check the labels of the products you use.
Method
- 1
Grate. Line 2 trays with baking paper or foil. Grate the 2 onions and 1400 g Jerusalem artichokes in a food processor or on a box grater and tip into a large bowl.
- 2
Whisk. Whisk the 2 eggs with the 2 tbsp maple syrup, 2 tbsp walnut or hazelnut oil, 1½ tsp salt, ¼ tsp black pepper, a pinch of cayenne and ¼ tsp nutmeg, then pour over the vegetables and mix lightly with your fingers.
- 3
Flour. Sprinkle the 125 g flour over and mix lightly again.
- 4
Shape. Shape into 16 pancakes 8 cm across and about 1 cm thick, setting each on a lined tray.
- 5
Fry. Heat half the 120 ml vegetable oil and 14 g butter in a large frying pan and cook half the pancakes until golden, 5-7 min a side, lowering the heat if they brown too quickly.
- 6
Drain. Drain on kitchen paper, then cook the rest in the remaining oil and 14 g butter.
- 7
Keep. Cover loosely with foil and keep warm in a low oven until ready to serve.
Storage
Keep the cooked pancakes loosely covered with foil in a low oven until ready to serve. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays lined with baking paper or foil
- food processor with grating disc or box grater
- roasting tin or large bowl
- small bowl
- whisk
- large heavy frying pan or griddle
- spatula
- tray lined with kitchen paper
- foil
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 7 g |
| Carbohydrate | 48.3 g |
| of which sugars | 21 g |
| of which free sugars | 3 g |
| Fat | 15.1 g |
| of which saturates | 3 g |
| Fibre | 3.7 g |
| Salt | 1.16 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
