Placki potato pancakes

• White potatoes1.2 kg
• Free-range eggs2 eggs
• Brown onions150 g
• Soured cream300 g
• Cooked beetroot250 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes and coarsely grate them with the onion. Tip into a clean tea towel and squeeze out as much liquid as you can: this is what makes them crisp.1.2 kg white potatoes150 g brown onions
2. Mix in a bowl with the eggs, 3 tablespoons of flour, a teaspoon of salt and plenty of black pepper.2 eggs
3. Heat oil half a centimetre deep in a frying pan over a medium-high heat. Drop in heaped tablespoons of the mixture, flatten them and fry for 3 minutes a side, until deep golden and crisp. Drain on kitchen paper and keep warm while you cook the rest.
4. Grate the beetroot. Serve the pancakes hot with the soured cream and beetroot.300 g soured cream250 g cooked beetroot

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