Israeli potato pancakes
Ingredients
- 350g/12oz potatoes, peeled
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1 onion, peeled
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50g/2oz plain flour
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1 large British Lion egg, beaten
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a pinch of dried or fresh thyme leaves
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pinch of salt and ground black pepper
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1 large egg white
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oil for frying
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soured cream and apple sauce to serve
Preparation time: 15 mins, cooking time: 8 mins, serves: 12.
A recipe from around the world, this is a favourite from Israel.
Method
- Coarsely grate the potato and onion, then place in a sieve and squeeze out any excess water. Place in a large bowl, add the flour, whole egg, thyme and salt and pepper. Beat well to mix.
- Whisk the egg white in a medium bowl until it forms stiff peaks, then fold into the potato mixture.
- Heat the oil in a non-stick frying pan, add heaped desserts poonfuls of the mixture to the hot pan, leaving them well apart to allow for spreading. Cook over a medium heat for about 8-10mins, turning them over half way through cooking until they are golden brown and crisp. Don’t cook them too hot or the outsides will cook before the centre.
- Remove from the pan, drain on kitchen paper and keep warm. Repeat with the remaining mixture to make about 12 patties. Serve warm with soured cream and apple sauce.