How to make it

  • Crack the egg into a bowl and beat it with a fork.
  • Squeeze excess liquid from the potatoes and then add them to the bowl along with the grated onions, lemon zest parsley and flour.
  • Season the potatoes with some salt and pepper and combine them thoroughly.
  • Preheat a large skillet with about 1/4 inch of vegetable oil over medium high heat.
  • Working in batches and using a large spoonful of the potatoe mixture for each potato cake, make three for four 3 inch cakes in the skillet.
  • Cook cakes for 3 to 4 minutes on each side, until they are golden brown and cooked through.
  • Transfer the cooked pancakes to a paper towel lined plate to drain and sprinkle them with a little salt while they are still piping hot.
  • Repeat the process until the potato mixture is gone, makeing 12 pancakes.
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  • While the potato cakes are cooking, throw together the scallion lemon sour cream.
  • In a bowl, combine the sour cream, lemon juice, sliced scallions and a little salt and pepper.
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  • Serve each pancake with a small dollop of the scallion lemon sour cream.

Reviews & Comments 4

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    " It was excellent "
    sparow64 ate it and said...
    love it!!
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  • egravinapooh 14 years ago
    I am going to try this too!
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  • toffeeapple 14 years ago
    You can buy ready shredded potatoes? Not here you can't.
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  • theiris 14 years ago
    easy potato cakes and goog? will let u know, thanks mare
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