When I was growing up, these potato pancakes were always a favourite in our house. We used to call them "mock snapper", I suppose because they look a bit like fried fish. In Germany, they're called kartoffelpuffer - potato puffs - and they serve them with apple sauce. If you use plenty of oil when you fry them, and don't make them too thick, the edges will go all crispy – delicious! You can serve them however you like (we used to love making sandwiches of them, still hot, using soft white bread and butter). Dollop on a bit of mayo, of for a more traditional breakfast, dish them up with some crispy fried bacon and a fried egg.
Ingredients
1 egg
1 tbsp plain flour
1/4 tsp salt
2 medium potatoes, peeled and grated Oil for frying
Method
1. Beat the egg, flour and salt together until smooth.
2. Squeeze as much of the liquid out of the potatoes as you can, then mix it into the egg.
4. Heat the oil in a pan, then add generous spoonfuls of the mixture and fry on both sides until golden. This will make about four pancakes. Enjoy!
