“Potato Pancakes are very close to a potato rosti, in fact the taste is so similar that for the non-foodie, it will be exactly the same.
Potato Pancakes are perfect for a quick supper or a scrumptious breakfast and can literally be served with everything, from smoked ham, a soft poached egg and hollandaise, fish or as in my house…….. cream cheese and maple syrup.”
– Chef Nina Timm
- 350 g grated raw potatoes
- 1 egg
- 15 ml flour
- 10 ml garlic salt
- 80 ml milk
- 125 ml chopped spinach
- black pepper to taste
- oil for frying
Fill a your basin or plastic bowl with cold water and grate the potatoes into the water.
Rinse the grated potatoes to remove all starch.
You now have two options;
Either put the potatoes in your salad spinner and spin dry or dry the potatoes in a clean dry dish cloth.
Place the potatoes in a bowl and add the egg, garlic, flour, milk and spinach. Mix thoroughly.
Heat some oil in a pan, shape the potato with your hands and fry the potato pancakes until golden brown on both sides.
Serve with a dollop of cream cheese, smoked trout and some greens.