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.

Makes ± 20 large pancakes
Products in this recipe

Potato Spice, Sweet Chilli Chutney

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coarse grater
clean dish cloth
dinner plate
measuring spoon
medium mixing bowl
non-stick frying pan
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.