Sour cream potato cakes

Sour cream potato cakes

By
From
Encyclopedia of Food and Cookery
Serves
6

A lighter alternative to savoury potato cakes.

Ingredients

Quantity Ingredient
3 large potatoes, boiled and coarsely grated, (enough to make 2 cups)
1 teaspoon salt
freshly ground black pepper
150g plain flour, sifted
250g sour cream
60g butter
2 tablespoons spring onions, finely chopped
or 2 tablespoons chives, snipped
parsley, chopped

Method

  1. Combine grated potatoes with salt, pepper, chives or spring onions and flour in a large bowl. Stir in enough sour cream to make a soft dough, about the same consistency as scone dough.
  2. Roll or pat out on a lightly floured work surface to a thickness of about 1 cm. Cut into rounds with a floured 5 cm scone cutter.
  3. Heat butter in a large, heavy frying pan and brown potato cakes for about 3 minutes on each side. Serve at once, sprinkled with a little parsley or chives.
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