Recipe

Sour cream and chive potato pancakes

Kick start you day with these satisfying, flavour-packed pancakes, or serve them up as a late-afternoon snack for the family. They'll be a hit with kids and adults alike.

  • 35 mins cooking
  • Makes 20
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grated potato pancakes recipe

Ingredients

Sour cream and chive potato pancakes
  • 900 gram sebago potatoes, peeled
  • 1 brown onion (150g), chopped finely
  • 1/4 cup finely chopped fresh chives
  • 2 eggs, separated
  • 2 tablespoon plain flour
  • 1/2 cup (120g) sour cream
  • 2/3 cup (160ml) vegetable oil
  • 80 gram butter

Method

Sour cream and chive potato pancakes
  • 1
    Grate potatoes coarsely; squeeze excess moisture from potato with hands. Combine potato in large bowl with onion, chives, egg yolks, flour and sour cream.
  • 2
    Beat egg whites in small bowl with electric mixer until firm peaks form; gently fold into potato mixture.
  • 3
    Heat 2 tablespoons of the oil with 20g of the butter in large frying pan; cook heaped tablespoons of the potato mixture, uncovered, until browned both sides. Drain on absorbent paper; cover to keep warm.
  • 4
    Repeat to make a total of 20 pancakes.

Notes

It is important to squeeze as much excess moisture as possible from the potato so that the pancakes hold their shape while cooking. You can also use russet burbank or spunta potatoes for this recipe.

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