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Ingredients |
3 ea baking potatoes, peeled
1/4 cup chives, chopped
Salt and pepper, fresh ground
1/4 cup parsley, chopped
Vegetable oil for frying
Garnish:
1/2 cup sour cream
2 oz Salmon caviar
1/4 cup chives, chopped |
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Method:
1. Grate potatoes with grater or food processor. Add
chives, parsley, salt and pepper. Do not soak potatoes or starch will be
lost. |
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2. In a large skillet, heat a film of oil on high
heat. For each crisp, drop about 1 tbsp of potato mixture into oil and
flatten. Fry on one side until crisp, about 2 minutes. Repeat on second
side. Drain on paper towel. Repeat until all mixtures is used up.
3. At serving time, either reheat cakes in 375F
(190C) oven for 5 minutes or serve cold.
4. Garnish with sour cream, caviar and a
sprinkling of chives.
5. Top these crisp potato pancakes with sour cream
and caviar, or try these alternatives: Sour cream and apple sauce, sour
cream and smoked salmon, olive paste or dab of anchovy paste.
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