Food Fridays: How to make potato pancakes

Every Friday, RiverOnline brings you some of the simplest, healthiest and most student-friendly recipes to try out. Have a recipe to share with your fellow students? Get in touch with us at editors.river@gmail.com! 

This week our RiverOnline Foodie suggests a simple, cheap and quick Eastern-European dish.

I remember how my cousins and I would impatiently wait for my grandmother to cook potato pancakes. I also remember how we ate them when they were still very hot, yet extremely delicious, and how we dipped them in a traditional cottage cheese dip. Enjoy the recipe for this age-old family secret.

Potato pancakes

You will need:

• 6-7 potatoes
• 1 onion
• 2 eggs
• half teaspoon of salt
• a spoon of flour

Method:

1. Peel the potatoes and the onion and grate them.
2. Put raw mash into the strainer and let the liquid stream down.
3. Whisk eggs with the salt.
4. Add raw mash of potatoes and onions to eggs and mix everything together. If the mash is too liquid you can add a bit of flour.
5. Heat the pan until it is very hot and add few spoons of oil.
6. Put a spoon of raw mash into the pan for each pancake. Cook until both sides are golden brown.

Cottage cheese dip

You will need:

• a pack of cottage cheese
• 2-3 spoons of crème fraiche
• half teaspoon of salt
• half glass of milk

Method:

1. Mix all the ingredients together. You can always add more of any ingredients to adapt the saltiness or the texture to suit your own taste.
2.  Top the pancakes with a spoonful of cottage cheese dip or smoked salmon.

Bon appétit!