Ingredients & Directions
2 potatoes, peeled and grated
Onion, sliced thinly
Jalapeño, cut into thin rounds (optional)
¼ cup tapioca flour
¼ cup cooking oil (we use avocado oil)
For the sauce add onion and jalapeños to Nong’s Sauce and set aside.
Combine grated potatoes with tapioca flour and mix well.
Heat the oil in a pan, then add all of the potato mixture to form one large potato pancake. Fry evenly on both sides until golden brown and serve hot with Nong’s Sauce.