These yummy little potato pancakes are a great accompaniment to any dinner. They are particularly good served with a little smoked salmon and crème fraiche.


  • 4 potatoes

  • 1 onion

  • 1 egg

  • 2 tbs self raising flour

  • Pinch of salt and ground black pepper

  • Olive oil, for frying


  • 1.

    Grate the potatoes into a bowl. Squeeze the liquid from the grated potatoes. Finely chop an onion and fry in a pan with some oil until soft and fragrant. Let the onion cool a little before adding to the potatoes.

  • 2.

    Then add the egg, flour, salt & pepper and stir to combine.

  • 3.

    Heat a large frying pan with olive oil and drop in tablespoons of the pancake mixture and flatten slightly. Cook the pancakes till each side is golden brown and cooked through. (The pancake should be soft when you put a skewer through it).

  • 4.

    Drain the pancakes on a paper towel before serving.

  • 5.

    Serve with crème fraiche and chives. Delicious with a little smoked salmon.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 274kj
  • Fat Total 20g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 21g
  • Sugar 1g
  • Sodium 51mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Try these potato cakes with a grated zucchini in place of one of the potatoes. Be sure to ring the zucchini out carefully as the moisture in it will make the potato cakes soggy.

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