Polish Potato Pancakes

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   ["Saute onions, cabbage and garlic until soft.", "Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real puree. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.", "After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato ""mud"" into a bowl and add egg, salt, pepper, and flour and mix well.", "Add sauteed onion-cabbage mixture to potatoes, mixing well.", "Heat thin layer of oil in electric frypan at 300u00b0 F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4"" in diameter.", "Cook about 5-7 minutes a side until nicely browned and crisp.", "Place on a paper towel lined plate, keeping warm as you do other batches.", "Serve with sour cream."]

* Per serving · 4 servings · Values may vary.

No additional tips available.