Yield: 2 Servings
|225 grams||Potatoes, cooked|
|25 grams||Sunflower margarine|
|4 tablespoons||Milk, 3-4 tbs|
|1 large||Egg; beaten|
|2 tablespoons||Crme fraiche|
|Salt and pepper|
|Unsalted butter; melted|
These little rounds of golden-brown, puffed potato mixture are very scrumptious and take some resisting! Warming food for cold weather, they are lovely with coleslaw or a tomato and onion salad.
Put the potatoes in the blender with the margarine and the milk and work to a smooth pure. Add the beaten egg and crme fraiche and liquidize again. Season to taste with salt and pepper.
Heat a griddle or a large heavy pan over a moderate heat until it is hot, and brush it with melted butter. Stir the potato batter, drop it in tablespoonfuls on to the griddle to form small rounds, and cook the pancakes until bubbles appear on the surface. Add more melted butter as necessary. Turn the pancakes, and cook them on the other side until they are golden. Transfer them to a platter and keep them warm, covered, in a very low oven until ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias