Beginner'S Latkes

1. 1

   In a bowl, combine the wet pancake mix, the spring onions and the chopped sausage with a fork.

2. 2

   Then prepare a bowl with ice and water/ice cold water and set to one side. Cut the peeled potatoes into very thin slices using a vegetable peeler. When done, stack the slices (in batches) and cut thinly into julienne.

3. 3

   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.

4. 4

   Once done, put the potato shreds in a bowl and sprinkle the rice flour over it. Season to taste with salt and pepper and then add this mixture to the pancake mix from Step 1.

5. 5

   Heat a large pan with a couple of tablespoons of olive oil - I used both cast iron and a non-stick pan - I think the non-stick pan gave slightly crisper results but I'm not sure.

6. 6

   Using a spoon, scoop a portion or two depending on the size of your pan (mix makes 4) when the oil is hot. Then press down, flattening out. Let cook on medium heat for 3-4 minutes or until golden brown. Flip over and let the underside cook another till golden brown. Repeat till all the mix is used up. 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.

7. 7

   Serve the 'first-cooked' side. We enjoyed ours with cranberry and pear sauce and creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.