Crisp potato pancakes make a great base for brunch and savoury dishes.
|Preparation Time:||5 minutes|
|Cooking time:||10 minutes|
- 4 potatoes, peeled
- 2 teaspoons salt
- Extra light olive oil, for shallow frying
Coarsely grate potatoes and season with salt. Place in a sieve and press well to extract as much moisture as possible. Use a 10cm ring shape to form into 4 rounds, pressing well. Heat a thin layer of oil in a frypan and carefully lift each potato cake into the pan. At this point, the mixture will fall apart but will set into a firm shape as it cooks. Cool until crisp and golden, turn over and cook on second side until golden. Drain on absorbent paper. Serve hot.
Use Royal Blue or Desiree potatoes.