Sour Cream And Chive Potato Pancakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 900 g sebago potatoes, peeled (just under 32oz)
• 1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
• 2 -3 garlic cloves, finely chopped
• 1/4 cup fresh chives, finely chopped
• 1 teaspoon dried rosemary, to taste
• 1 teaspoon dried sage, to taste
• sea salt, to taste
• fresh ground pepper, to taste
• 2 eggs, separated
• 2 tablespoons plain flour
• 1/2 cup sour cream, low fat is fine (120g)
• 2/3 cup vegetable oil (160ml)
• 80 g butter (just under 3oz)

Recipe

• 1 grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
• 2 beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
• 3 heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
• 4 notes: one australian measuring cup holds approximately 250ml (8 fluid ounces), one australian tablespoon holds 20ml and one australian teaspoon holds 5ml. north america, new zealand and the united kingdom use a 15ml tablespoon. in this recipe, the addition of the rosemary and sage is really best guided by taste. i never measure herbs.