Old-fashioned Potato Cakes: great as an easy lunch with sour cream!
Servings: 12 cakes
- 2 med-large potatoes
- 1 small onion (or half a large onion)
- 2 medium eggs
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- salt and pepper for seasoning
Grate potatoes and squeeze to drain away excess moisture before placing into a mixing bowl.
Grate onions and add to potatoes.
Whisk eggs and add to the grated ingredients. Stir to combine.
Add parsley, a little salt and pepper to season, and flour. Stir to combine.
Heat oil in a large frying pan and add spoonfuls of mixture into the hot oil.
Flatten each spoonful to make a larger round cake.
Fry until golden and then turn and cook until golden on the reverse side, using a spatula to flatten once again.
Serve warm with sour cream or your favourite condiment.
Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg