Potato Blinis - Lithuanian. - cooking recipe

Ingredients

1 lb potato
1 large egg
1 teaspoon salt
vegetable oil
butter

Preparation

Grate the potatoes on the star pattern of your grater, so it comes out looking like a sort of paste.
Stir in the salt, then start making a well in the mix with a large spoon, removing as much water as possible.
When you are fed up with this procedure, mix in the egg. At this stage you may want to add a spoonful of flour (plain) or cornflour, but try to resist as it alters the taste of the blini. A spoon of potato flour or starch would be better, but nothing at all is really necessary.
Add oil and butter to a hot pan, put spoonsful of mixture - 1 spoon per blini - and cook until golden, turn and cook the other side until golden. Place on a platter, covered, in a warm oven to keep warm until the rest of the mixture is cooked.
My mother-in-law has always served these with several side dishes of quartered tomatoes, sliced lengthwise cucumbers both fresh and pickled (Polski Ogorki), sour cream, caviar, as either an entree or a main, depending upon how many pounds of potatoes used and how keen you are.