METHODCook the chorizo and onion by frying it off in a pan for a few minutes.
Mix the mashed potato with the eggs, flour, milk, garlic, smoked paprika, salt and pepper together.
Heat a pan with sunflower oil and a touch of butter. When hot, drop a heaped tbsp of the potato mix into the pan and flatten/shape. Cook both sides for a minute or so either side, until golden.
Repeat this to make each pancake, although you may get around 4 in a pan at the same time (depending on the size of it)
To make the cheese sauce:
Heat up 200ml of skimmed milk on a low heat. Once heated, whisk in a tbsp flour. Keep whisking, ensuring lumps disappear. Continue to heat on a low heat.
Add 50g of cheddar cheese and allow this to melt into the sauce, whisking around.
Add 2 tbsp smoked paprika, some salt and pepper.
Pour over the pancakes then top with the cooked onion and chorizo.
Serves: 2
Preparation: 15 mins
Cooking: 15 mins
Pancakes:
250g Cold Mashed Potato (leftovers are good).
75g Plain Flour
2 Eggs (beaten)
1 tsp Garlic Paste
1 Chorizo Sausage (finely diced) or 130g of ready diced
125ml Milk (Skimmed)
1 tsp Sunflower Oil
10g Butter
2 tbsp Smoked Paprika
Sprinkle of Salt & Pepper
Red Onion (finely diced)
Cheese Sauce:
200ml Milk (Skimmed)
1 tbsp Flour
50g Cheddar Cheese
2 tbsp Smoked Paprika
A Sprinkle of Salt & Pepper