Irish Seafood Boxty

A  traditional Irish potato pancake

Pancake Ingredients

• generous ½ pound Idaho potatoes
  
• 1 egg
  
• 1 ½ cups milk
  
• 1 ½ tbs margarine (soft but not melted)
  
• 2 tbs water
  
• ½ tsp onion powder
  
• ½ tsp garlic powder
  
• 1 tbs Lawry’s seasoning
  
• ½ tsp white pepper
  
• ½ tsp salt
  
• 2 cups flour
  
• 2 tbs chopped parsley

Filling Ingredients

• olive/vegetable oil
  
• 4 tbs sliced yellow onion
  
• 2 tbs chopped garlic
  
• 1 pound cooked seafood (shrimp, cod, mussels, salmon or any – can substitute any flavourful meat or even just mushrooms for vegan version)
  
• 1 pound cooked rice
  
• 8 tsp Cajun spices
  
• 8oz salsa
  
• 8oz chicken stock
  
• 4 tbs chopped cilantro (optional)
  
• black bean or corn relish (black bean cakes)

Pancake Preparation

Grate potatoes into a bowl with water, allowing them to rest in water for at least 10 minutes. Drain and squeeze as much water out as possible. In a large bowl combine eggs, milk, margarine and water; in another bowl combine onion powder, garlic powder, lawry’s seasoning, pepper, salt and flour. Slowly add the dry mixture into the milk mixture, stirring until thoroughly combined. Add the drained potatoes and chopped parsley and mix well. To cook ladle batter on to a hot, oiled pan and spread thin. Brown on one side, then flip and brown on the other.

Remove to a plate and keep warm.

Makes 4.

Filling Preparation

Saute onion and garlic in a little oil. Add seafood mix and sauté until warm and thoroughly mixed. Add rice, Cajun spice, salsa, chicken stock, and cilantro. Cook until heated thoroughly – do not overcook. Divide filling and place down the center of each hot boxty, roll and place in center of plate, garnish with relish, or black bean cakes.

Serves 4.