German Potato Pancakes with Coconut Cilantro Sauce

Ingredients for Potato Pancakes:

  • 800g Russet potatoes**
  • 1/2 yellow onion / Vidalia**
  • 2 tablespoons parsley
  • 2 eggs
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons corn flour (cornstarch) **
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

For Coconut Cilantro Sauce:

  • 200ml Kara UHT Coconut Cream (chilled overnight)
  • 50g cilantro (Coriander leaves)
  • 2 tablespoons tamarind paste
  • 1 small green chilli
  • Salt to taste


  1. Boil the potatoes till tender firm. The potatoes can be slightly undercooked in the centre, but do not overcook.
  2. Drain and peel the potatoes while it is still hot, then place them in a small colander and chill in the fridge till cools off.
  3. Grate the potatoes using the medium holes of the grater. Make sure there is no water in the potatoes or bowl when they are being grated.
  4. Grate the yellow onion using the finer holes for finely minced onion and squeeze out the extra liquid.
  5. Add the grated potato, grated onion, and the remaining ingredients for potato pancakes into a bowl.
  6. Stir using a fork till all the ingredients are mixed thoroughly together. The potato mixture should be moist but not wet.
  7. Form the potato mixture into tight balls (about 3 tablespoons for each ball) and set aside.
  8. Heat 1 teaspoon of the clarified butter or ghee**in a non-stick pan, and place one potato ball at a time into the pan.
  9. Lightly dip the flat spatula into the clarified butter in the pan and press the potato ball gently to flatten it into a small pancake shape.
  10. Fry on moderate heat for less than a minute or till golden brown and crispy on one side. Then flip over and repeat on the other side.
  11. Remove the fried potato pancakes to a wire rack to prevent them from becoming soft upon resting.
  12. To make the coconut cilantro sauce, simply add Kara UHT Coconut Cream and other ingredients for the sauce into your blender or immersion blender jar. Then blend well and pour into a bowl.**
  13. Potato pancakes are ready to be served with coconut cilantro sauce.


  • Russet potatoes are recommended for this recipe because it is starchier, bind better, and crisp up better.
  • May omit the onion if you don’t like onion in the pancake.
  • Adding baking powder gives the pancakes a ‘lighter’ feel and texture.
  • Clarified butter or ghee is used in this recipe because of its higher smoke point, and the flavour and aroma that it imparts.
  • Keep leftover coconut cilantro sauce covered tightly in the fridge. It stays fresh for up to a week and can be served with any type of snack.

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