Lunchtime Potato Pancakes

Makes 4 pancakes, 1 per serving.

My mom makes great potato pancakes, we used to get these for lunches on weekends. They are amazingly simple to make, and be sure to drizzle your favorite vinegar over top - it really enhances the flavor!

Here they are served with a dollop of soy sour cream that has been blended with minced dill... 

4 medium-sized potatoes (800g), peeled & grated

3 Tbsp flour (more as needed)

sea salt

1 Tbsp olive oil

vinegar to drizzle

In large mixing bowl, blend potatoes and enough flour so that they stick together. Season with salt. Heat oil in large non-stick frying pan, and form potatoes into 4 flattened patties. Fry 3-4 minutes on each side, until golden-brown and cooked through. Place on plates, drizzle with vinegar, and serve with 1 Tbsp dilled sour cream each if desired.

Dill cream:

Blend 1/4 cup sour cream with 1-2 Tbsp fresh chopped dill. Allow to sit for 15 mins to allow flavors to blend. 

Per serving: 219 cals, 7g fat, 37g carbs, 24mg sodium, 4 fiber, 5g protein.  (PRO6%,CHO68%,FAT26%)