Potato Pancakes

These must be eaten straight away because, like chips, they are best fresh. Therefore get the cottage cheese and our Chutney ready before you start cooking.



  • coarse grater
  • clean dish cloth
  • dinner plate
  • measuring spoon
  • medium mixing bowl
  • fork
  • non-stick frying pan
  • tablespoon
  • non-stick spatula or lifter
  • paper towel
  • baking sheet


  • 4 medium potatoes, unpeeled and well washed
  • 1 small onion, peeled
  • 1 t (5 ml) Ina Paarman's Potato Spice
  • 1 t (5 ml) cornstarch (maizena)
  • 1 large egg
  • canola oil
  • ½ tub smooth cottage cheese
  • Ina Paarman’s Sweet Chilli Chutney

Grate potatoes (skin on) and onion onto a clean dishcloth, use the coarse side of a grater. Roll the vegetables up in the cloth and twist the ends to squeeze out liquid. Spread potato mixture out on a dinner plate and microwave for 2 minutes on high.

Sprinkle Potato Spice over and fluff up potatoes with a fork, leave to cool. Scrape into a medium mixing bowl, sprinkle the cornstarch over and add egg. Mix through until evenly blended using a fork.

Warm canola oil about 1 cm deep in a big heavy based frying pan, non-stick is best. To test the oil, add a tiny bit of the mixture. The oil is ready when it sizzles. Turn stove to medium/high.

Drop and flatten tablespoonsful of the potato mixture into the oil, spacing the pancakes well apart. Turn when browned using a non-stick spatula and a fork to help you turn. Complete cooking on the other side.

Spread a double layer of paper towel on a baking sheet and drain pancakes on this. Serve immediately with smooth cottage cheese and Chilli Chutney.

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