Sour Cream And Chive Potato Pancakes - cooking recipe

Ingredients

900 g sebago potatoes, peeled (just under 32oz)
1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
2 -3 garlic cloves, finely chopped
1/4 cup fresh chives, finely chopped
1 teaspoon dried rosemary, to taste
1 teaspoon dried sage, to taste
sea salt, to taste
fresh ground pepper, to taste
2 eggs, separated
2 tablespoons plain flour
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

Preparation

Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.