Polish Potato Pancakes - cooking recipe

Ingredients

5 medium potatoes (about 2 1/2 cups pureed)
1 medium onion (about 1 cup chopped)
1 1/2 cups cabbage, shredded
3 garlic cloves, minced (or crushed)
1 egg
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon black pepper
oil (for frying)

Preparation

Saute onions, cabbage and garlic until soft.
Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real puree. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato \"mud\" into a bowl and add egg, salt, pepper, and flour and mix well.
Add sauteed onion-cabbage mixture to potatoes, mixing well.
Heat thin layer of oil in electric frypan at 300\u00b0 F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4\" in diameter.
Cook about 5-7 minutes a side until nicely browned and crisp.
Place on a paper towel lined plate, keeping warm as you do other batches.
Serve with sour cream.