The first dish I remember learning how to cook was not, as you might suspect, scones or chocolate crackles; it was Mock Fish. Elsewhere this is called potato pancakes or Latkes, but now in vegetarian recipe sites, that Australian name is making a come-back.
This improvised version is more sophisticated, due to the addition of carrots (so _three_ ingredients), and the color suggested the new name.
Degree of difficulty 2; some pan flipping required.
- Grate a carrot.
- Squeeze the juice of a lemon into a small bowl, say 500ml (2 cups); this is to avoid browning by oxidation of the potato.
- Grate a potato (I used a red one, skin and all) into the bowl, stirring to coat the potato shreds with lemon juice.
- Add a pinch of salt [optional].
- Beat two eggs.
- Stir everything together.
- Choose a frying pan with a nice smooth surface, like a good new stainless steel one I used. (Or a plastic-coated one if you are into that.) It should also have low, wide edge or be oversized, for spatula access.
- Heat a little oil or butter to moderately high, and then add the stuff, and spread it to a uniform thickness of about 5mm (1/5 in).
- Fairly soon, start lifting the edges with a spatula, working towards it being fully released,, so that you can slide it around.
- After a couple of minutes, flip it to the other side. Warning: spatula turning will probably not work, as the mixture is too chunky to hold together solidly like a flour pancake does.
- Reduce heat a bit and cook for a few more minutes, and again work on releasing it.
- Serve by sliding onto a plate: the side cooked first looks prettier, so to flip onto a plate, you need to do one more pan flip first.
Recommended beverage pairing: Gen-Mai Cha tea.
The toasted rice taste goes nicely with the slight crunchy bits on the bottom.
There will probably be some wonderful crunchy bits left on the pan; do not under any circumstances eat these little delicacies, as I am told they might not be so healthy.