clean dish cloth
medium mixing bowl
non-stick frying pan
non-stick spatula or lifter
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.