Potato Pancake Appetizers by Chef Tahir at Chaska Pakanay Ka

Ingredients:

• 2 potatoes,
• 1 small onion
• 1 egg
• 2 Tablespoons mayo
• 1 Tablespoon flour
• salt, pepper
• oil, for pan frying
• 2 hard boiled egg
• scallions and dill

Method:

1.  Peel and coarsely chop the potatoes and onion and place them into a food processor.
2.  Loosely strain the potato and onion mixture over a fine mesh drainer. You don’t want the potatoes to be completely dry, so leave a bit of moistness in them.
3. Add the egg, 2 Tablespoons of mayo, flour, salt and pepper and mix to combine.
4.  Heat about ½-1 Tablespoon of oil in your skillet on medium high high and scoop out a Tablespoon of the potato mixture into the hot oil, using the back of the spoon to even out the pancakes into oval or round shapes.
5. Cook until golden on both sides. You will have approximately 12 pancakes.
6. Serve the pancakes while they are still hot with a dollop of mayo, and small slice of boiled egg and some fresh dill and scallions on top