Ingredients
Instructions
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1.
Preheat oven to 400 F and line a baking sheet with parchment paper
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2.
Using a hand shredder or food processor, grate potatoes and onions using a fine grader. Place in a sieve and drain away excess water. Ultimately you can use your hands to squeeze the excess water. The drier the potatoes the crispier pancakes
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3.
In a medium size bowl combine potatoes, onion, garlic, eggs and parsley
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4.
In a separate bowl mix flour, salt, mustard and black pepper.
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5.
Just before you are ready to cook the pancakes, combine wet ingredients with dry
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6.
Brush the prepared baking sheet with oil and place a heaped tablespoon of mixture on the baking sheet and flatten into a pancake, continue until you use up all the potato mixture. Lightly brush the pancakes with olive oil and bake for 12 – 15 minutes per side or until golden brown
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7.
Serve warm with your choice or topping
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