Ingredients
- 625 g (4 medium) potatoes
- half a big onion, or one small onion
- 1 egg
- 28 g (2 tbsp) of self-raising flour
- Salt and white pepper
Preparation
Step 1
Peel and grate the potatoes. Thinly slice the onion.
Thoroughly mix the potatoes, onion, egg and flour together.
Heat a few tablespoons of vegetable oil over a medium-low heat frying pan. To that, add the potato pancake mixture, one portion (one handful) at a time. Fit as many portion as possible into the frying pan.
Flatten the pancakes. Season each pancake with a pinch of salt and white pepper.
Keep an eye on it. After 5 minutes, the bottom side of the pancakes should be golden brown. Flip the pancakes. If not, turn the heat up and wait until they are golden brown and flip. Season the other side with another pinch of salt and white pepper.
Use paper towel to soak the oil from the finished pancakes.
Repeat step 3 to step 5 for the rest of the pancake mixture.
Serve with your favourite chilli sauce.