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Lancewood Potato Pancakes (Kartoffelpuffer)
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Lancewood Potato Pancakes (Kartoffelpuffer)

Ingredients

500 g potato(es) , peeled & finely grated
1 small onion(s) , finely grated
1 large egg(s) , beaten
60 ml cake flour
salt & freshly ground black pepper  to taste
oil  for frying

 

To serve:

LANCEWOOD® Sour Cream  or LANCEWOOD Sour Cream & Chives DIP&TOP™
chives  or spring onions

Method

Place the potatoes in a colander or clean dishtowel and squeeze the excess liquid out, taking care to get as much as possible out.

Place in a mixing bowl and mix with the onion, egg, cake flour and seasoning.

Heat the oil in a pan and spoon tablespoons of the mixture into the pan and flatten slightly.

Fry each side over medium heat for 3 – 4 minutes until golden.

To serve:
Serve with a dollop of sour cream or dip and sprinkle with chopped chives or spring onions.

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