Potato Pancakes (Latkes)

Makes 8 pancakes

Ingredients :
2 medium-size potatoes, peeled (about 450 - 500g)
1/2 small onion, peeled
1 large egg, beaten
1T plain dry breadcrumbs
2T finely chopped parsley
1 - 2 tsp chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/2 tsp salt
Pinch of black pepper
2T butter or margarine

Method :
Preheat the oven to 100C and place a large baking tray in the oven to warm.
Using the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion.
In a large bowl, combine the egg, breadcrumbs, parsley, thyme, salt and pepper.
Transfer the potatoes and onion to a colander or strainer and press gently with your hand to squeeze out any excess liquid and discard the liquid.
Add the grated potato and onion to the egg mixture and toss until thoroughly coated.
In a 25cm nonstick frying pan or skillet, melt 1 tablespoon of the butter over moderate heat. Using a 1/4 cup of the batter for each pancake, drop the potato mixture into the frying pan / skillet, flattening each cake with a spatula to form 10cm rounds.
Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking tray in the oven, to keep them warm, while you bake the remaining pancakes.
Add the remaining tablespoon of butter to the skillet when needed.
Traditionally served piping hot with applesauce or sour cream.

recipe potato pancakes latkes