I remember my Grandmother sitting at my parents kitchen table grating mounds of potatoes and onions to make my Dad’s favourite potato pancakes. They were a traditional German potato pancake and were always fried in Lard (pork fat). I can honestly say that my stomach would revolt at eating Lard and I am not willing to try it again (much to my Father’s disgust 🙂 ) . I have tried many different recipes over the last few months and the following recipe is a combination of the best with a few extras added in. Enjoy 🙂
Potato Pancakes
- 3 cups of cold mashed potatoes (left overs from the night before)
- 1 red onion, thinly diced
- 3 shallots, green part only thinly sliced
- 1 teaspoon minced garlic
- 2 tablespoons Coriander, thinly sliced
- 1 egg, lightly beaten
- 3 tablespoons wholemeal flour
- 1 tablespoon sour cream
- 1/3 cup grated parmesan cheese
- salt and pepper (season to taste)
- extra flour for dipping
In a large bowl mix together all ingredients until well combined. Roll heaped tablespoons of mixture into balls. Gently flatten balls into a round shape. Dip pancakes into wholemeal flour. In a large non stick fry pan heat some rice bran oil. Fry pancakes until golden and serve warm with sour cream.