Israeli Potato Latkes

Makes about 12

Ingredients

• 350g/12oz potatoes, peeled
• 1 onion, peeled
• 50g/2oz plain flour
• 1 large egg, beaten
• a pinch of dried or fresh thyme leaves
• pinch of salt and ground black pepper
• 1 large egg white
• oil for frying
• soured cream and apple sauce to serve

Preparation

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, add heaped dessertspoonfuls of the mixture to the hot pan, leaving them well apart to allow for spreading. Cook over a medium heat for about 8-10mins, turning them over half way through cooking until they are golden brown and crisp. Don’t cook them too hot or the outsides will cook before the centre

Remove from the pan, drain on kitchen paper and keep warm. Repeat with the remaining mixture to make about 12 patties. Serve warm with soured cream and apple sauce

Source:  www.britegg.co.uk

Preparation time: 15 minutes Cooking time: 8-10 minutes