Potato mini pancakes with young garlic and green onion

Ingredients:
Potatoes — 750 g
Green onions, chop — 2 tablespoons
Young garlic (white and green parts), cut — 3 tablespoons
Salt — ½ tsp
Oil for frying
24 leaf parsley

Preparation:
Peel and grate the potatoes. Put in cheesecloth and hang on the bowl, or press down sinker to remove as much liquid.
After a minute or two drain Cramaille should gather at the bottom of the bowl. Carefully pour off the liquid starch and mix with grated potatoes, chopped garlic, onion and salt.
Heat a tablespoon of oil over medium heat in a frying pan. Put a tablespoon of mixture feedback Toroni spoons press and form a pancake. Gently push the leaf of parsley on top. Fry on both sides until crisp. Serve warm with any sauce.

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