Total Time
20mins
Prep 10 mins
Cook 10 mins

found in Sliming & Health magazine

Ingredients Nutrition

Directions

  1. Combine Potato, pea and corn mix and sallots. Add flour. Mix well.
  2. Add milk and basil. Season with salt and pepper. Stir Well.
  3. Heat a large frying pan to medium and spray with oil. Drop tablespoons of the mixture into the pan and cook for 4-5 mins until golden and crisp. Repeat with the remaining mixture. Serve immediately with cherry tomatoes and picke basil leaves.
Most Helpful

5 5

Nice change. This was written as a side dish but we had it for breakfast by placing a fry egg on top of each pancake. Did try one before topping with egg and it was good and would make a nice side dish topped with either tomatoes or maybe even a dollop of sour cream. DH asked if we can have aging tomorrow for breakfast. Thanks for the post.

5 5

Yum! I ate this as a late lunch today and it was so yummy and really easy to put together. I used lactose free milk then kept to the recipe. I didn't serve it with the suggested cherry tomatoes and pickled basil, instead I served it with tomatoes sauce. You could easily add left over mash potatoes instead of cook chop potatoes. Thank you Sonya01