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.

YOU WILL NEED

Utensils

  • 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

Ingredients

  • 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
Method

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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