• 6servings
  • 35minutes
  • 510calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900 g sebago potatoes , peeled (just under 32oz)

  2. 1 medium brown onions (150g) or 1 yellow onion , finely chopped (just under 5oz)

  3. 2 -3 garlic cloves , finely chopped

  4. 1/4 cup fresh chives , finely chopped

  5. 1 teaspoon dried rosemary , to taste

  6. 1 teaspoon dried sage , to taste

  7. sea salt , to taste

  8. fresh ground pepper , to taste

  9. 2 eggs , separated

  10. 2 tablespoons plain flour

  11. 1/2 cup sour cream , low fat is fine (120g)

  12. 2/3 cup vegetable oil (160ml)

  13. 80 g butter (just under 3oz)

Instructions Jump to Ingredients ↑

  1. Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.

  2. Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.

  3. Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.

  4. Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.


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