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.

INGREDIENTS:

500g peeled potatoes, grated

1/2 tbsp plain flour

1/4 onion, finely chopped or grated

1 egg, lightly beaten

salt 

vegetable oil

METHOD:

1. Once grated leave the potatoes in a bowl for 5 minutes then press the potatoes firmly to get rid of any excess water. 
2. Add the flour, grated/finely chopped onion, egg and a generous amount of salt. Stir together until well combined.
3. 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. 
4. Remove them from the pan onto paper towel to soak up any excess oil.