Ingredients

The following ingredients have 6 Servings
  • 44 ozs floury potatoes (peeled and grated)
  • 4 eggs (separated)
  • 1 tsp sugar
  • 1 tsp salt
  • 3.25 cups all-purpose flour
  • 1.5 ozs Yeast
  • 4 Tbsps warm milk
  • 4 Tbsps Oil
  • 1 Cucumber (diced)
  • 1 red Bell pepper (finely diced)
  • 1 red chili pepper (finely diced)
  • 2 Tbsps lemon juice
  • 1 pinch salt
  • White pepper
  • 7 ozs Sour cream
  • parsley

Instruction

  • Drain the potatoes and mix with the egg yolks, sugar, salt and flour.
  • Dissolve the yeast in the warm milk and leave to stand for about 15 minutes until frothy.
  • Add the yeast mixture to the potato mixture and mix well to produce a thick batter. Add a little more milk if the batter is too thick. Leave to stand until the batter has clearly increased in volume.
  • Whisk the egg whites until stiff and fold into the batter.
  • Heat the oil in a frying pan and put spoonfuls of the batter into the pan to make small pancakes. Fry on both sides until golden brown. Keep warm in the oven.
  • For the salsa: mix togetherthe cucumber, peppers, chillies and lemon juice and season to taste with salt and pepper.
  • Put a little soured cream on each pancake, add a little salsa and serve garnished with parsley.