Potato Cakes (Polish Placki Kartoflane)

These can be served with sour cream or apple sauce. As a side or appetizer.

1¾ lbs firm potatoes, peeled
1 large sweet onion, finely grated
2 cloves garlic, minced
1 large egg yolk, lightly beaten
2 Tbsp. all-purpose flour, unbleached
¾ tsp. sea salt
1 pinch black pepper, freshly cracked
1 pinch cayenne pepper
1 Tbsp. fresh parsley, minced
1 large egg white, beaten stiff
vegetable oil or peanut oil

Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.

Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly. Fold in egg white.

In a heavy skillet, pour in ¼” of the oil and heat over high heat. For each pancake, drop in a heaping Tbsp. of the mixture and press down with spatula. Brown until crisp on both sides.

Enjoyed season with salt and pepper.

Makes 6 servings.