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1
Prepare a bowl with ice and water or ice cold water and set aside. Cut the peeled potatoes into very thin slices using a vegetable peeler. When done, stack the slices (in batches) and cut thinly into julienne.
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2
Soak the potato shreds in the cold water and then strain through a sieve. Place the drained potato shreds into a large piece of clean cheesecloth and wring to squeeze all the water out.
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3
Once done, put the potato shreds in a bowl and sprinkle the rice flour over it. Season to taste with salt and pepper and mix well.
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4
Mix the potato shreds and the mashed potatoes till just combined.
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5
Then heat a large pan on medium heat with a couple of tablespoons of oil (I used a non-stick pan).
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6
Using clean hands form balls the size you want and then gently flatten out 'patty-style'. Place in a pan, being careful not to overcrowd. Flatten out to desired thickness and let underside cook, 3-4 minutes or until edges brown
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7
Flip over and let the underside cook another till golden brown. Try your best not to flip multiple times (a bit like you do with pancakes)! Repeat till all the mix is used up.
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8
If you need to keep it warm, place in an oven-proof dish, covered with foil and put on low heat till ready to serve.
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9
Enjoy the 'lacy-looking' pancakes with some pan-fried white fish and a yogurt pesto (basil/coriander or parsley).
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10
Pass the warm potatoes through a ricer or mash and put into a small pan.
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11
Place the pan on medium to low heat and add the cream and butter. Stir using a spatula and check for seasoning. Adjust as necessary. Once the butter is melted, remove the pan from the heat and add the grated nutmeg.
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12
Then add the spring onions and chopped green chili pepper if using, stir again and set aside to cool. When cold, use in latke recipe above.
