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Hot potato pancakes
Makes 8-10 Starters and mains
Ingredients
- 500g floury potatoes, peeled
- 50g self-raising flour
- 3 eggs, plus 2 egg whites
- 125ml milk
- sunflower oil or clarified butter for frying
Method
Boil the potatoes in lightly salted water until tender. Drain well and mash through a mouli or potato ricer into a large bowl. Leave to cool completely. Beat the whole eggs and mix thoroughly into the mashed potato along with the flour. Bring the milk to just below boiling point, whisk into the potato mixture and season generously. Whisk the extra egg whites stiff but not dry and stir about a third into the batter to loosen it, then gently fold in the rest.
Heat a little oil or butter in a non-stick frying pan, and drop in spoonfuls of the mixture. Cook for 2-3 minutes until golden brown, then turn and cook the other side for about 2 minutes. Transfer to a baking tray when done. To reheat, cover with foil and place in a moderate oven for about 10 minutes or until heated through. Serve in a tall stack with accompaniment such as potted trout.
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