Potato and Sunchoke Pancakes

Potato and Sunchoke Pancakes

Sunchokes are a unique and flavorful vegetable that add an alluring flavor to these potato pancakes. Be sure to squeeze as much moisture as you can out of the potato-sunchoke mixture; you can’t get crisp cakes if the starches are wet!


  • 1 russet potato, peeled and grated
  • ½ lb. sunchokes (also known as Jerusalem artichokes), peeled and finely chopped
  • 1 egg
  • 3 Tbsp. flour
  • Salt and pepper
  • ¼ qt. vegetable oil
  • Sour cream, for garnish
  • Hafi lingonberry jam, for serving


1. Combine the shredded potato and sunchokes and transfer to a cheesecloth or clean paper towel. Squeeze out the excess moisture, then transfer to a bowl. Add the egg, flour, and salt and pepper.

2. Heat the oil in a heavy skillet over medium-high heat. Using your hands, form the potato mixture into flat cakes. Carefully drop the cakes into the hot oil and fry until golden-brown, about 3 minutes on each side. Transfer the cakes to a paper-towel lined plate to drain.

3. Garnish each pancake with a dollop of sour cream and serve with lingonberry jam.

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