Israeli Latkes
Serves: 12
Ready in: 15 to 30 mins
These savoury pancakes make a delicious brunch served with sour cream and apple sauce
Ingredients:
350g potatoes, peeled1 onion, peeled
50g plain flour
1 large free-range British Lion egg, beaten
a pinch of dried or fresh thyme leaves
pinch of salt and ground black pepper
1 large free-range egg white
oil for frying
sour cream and apple sauce to serve
method:
- Coarsely grate the potato and onion, then place in a sieve and squeeze out any excess water. Place in a large bowl, add the flour, whole egg, thyme and salt and pepper. Beat well to mix.
- Whisk the egg white in a medium bowl until it forms stiff peaks, then fold into the potato mixture.
- Heat the oil in a non-stick frying pan, and add heaped dessertspoonfuls of the mixture to the hot pan, leaving them well apart to allow for spreading. Cook over a medium heat for 8-10 minutes, turning over halfway through cooking until they are golden brown and crisp.
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