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Israeli potato latkes

Israeli potato latkes

Mouth-watering potato patties - and don't be put off by the combination of sour cream and apple sauce, try it! It's so tasty!

  • Preparation: 15 mins
  • Cooking: 10 mins
  • Serves: 12

What you need:

  • 350g/12oz potatoes, peeled
  • 1 onion, peeled
  • 50g/2oz plain flour
  • 1 large British Lion egg, beaten
  • a pinch of dried or fresh thyme leaves
  • pinch of salt and ground black pepper
  • 1 large egg white
  • oil for frying
  • soured cream and apple sauce to serve

What you do:

  1. Coarsely grate the potato and onion, then place in a sieve and squeeze out any excess water. Place in a large bowl, add the flour, whole egg, thyme and salt and pepper. Beat well to mix
  2. Whisk the egg white in a medium bowl until it forms stiff peaks, then fold into the potato mixture
  3. Heat the oil in a non-stick frying pan, add heaped dessertspoonfuls of the mixture to the hot pan, leaving them well apart to allow for spreading. Cook over a medium heat for about 8-10mins, turning them over half way through cooking until they are golden brown and crisp. Don’t cook them too hot or the outsides will cook before the centre
  4. Remove from the pan, drain on kitchen paper and keep warm. Repeat with the remaining mixture to make about 12 patties. Serve warm with soured cream and apple sauce

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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