Israeli potato pancakes
- Serves: 12
- Prep: 15mins
- Cook: 8mins
A recipe from around the world, this is a favourite from Israel.
- 350g/12oz potatoes, peeled
- 1 onion, peeled
- 50g/2oz plain flour
- 1 large British Lion egg, beaten
- a pinch of dried or fresh thyme leaves
- pinch of salt and ground black pepper
- 1 large egg white
- oil for frying
- soured cream and apple sauce to serve
- 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.
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