Cross between a pancake and a rosti these Polish potato and onion pancakes are quite delicious, particularly when served with goulash.
The mixture makes around 12 small pancakes.
500g peeled potatoes, grated
1/2 tbsp plain flour
1/4 onion, finely chopped or grated
1 egg, lightly beaten
- Once grated leave the potatoes in a bowl for 5 minutes then press the potatoes firmly to get rid of any excess water.
- Add the flour, grated/finely chopped onion, egg and a generous amount of salt. Stir together until well combined.
- Heat a small amount of oil in a frying pan and fry the pancakes (spread the minutes thinly in a pan) until golden on both sides.
- Remove them from the pan onto paper towel to soak up any excess oil.