Potato Pancakes with Radish Top Pesto and Seared Lemon



Radish Top Pesto - Vegan - Makes one 125ml jar

4 garlic cloves, peeled and left whole

¼ cup pistachios

Juice from ½ a lemon

1 bunch radish tops, washed and roughly chopped

½ tsp salt

A few cracks of pepper

¼ cup olive oil


Potato Pancakes

2 large potatoes, washed and grated

2 eggs, lightly whisked

1/2 small white onion, minced

1/8 tsp salt

2 TB vegetable oil



For the Pesto - makes 125ml

Place pistachios, garlic, and lemon juice on a food processor and pulse a few times to break ingredients into smaller pieces. Scrape down the sides.

Then add radish greens, olive oil, salt and pepper and blend again until fairly smooth. Scrape down sides again and blend for another few seconds. Adjust with any extra salt, pepper, or lemon juice to taste.

Store in a 125ml jar, in the fridge for up to one week. You can also freeze for later use.


For the Potato Pancakes - makes 4 large pancakes

Mix grated potato and 1/8 tsp salt together. Place in a sieve and let drain for about 30 minutes.

After 30 minutes, squeeze out as much liquid as you can then mix potato with minced onion and whisked eggs.

Using a medium cast iron skillet heat the 2 TB oil on a medium heat. Scoop 1/4 mixture at a time into the skillet and lightly press down. Allow to cook about 5 minutes per side. 


For the seared lemon

Cut 4 slices of lemon and throw into the same skillet as the potato pancakes while they are cooking. Sear on each side for about a minute.


For the protein

For this recipe we used eggs cooked sunny side up but you can also use anything else such as sliced tofu, or scrambled chickpeas etc.


To serve

Place the potato pancakes on a plate, add a big scoop of radish top pesto then place your protein on top. Top with a slice of seared lemon, a crack of pepper and a pinch of flaky sea salt.