br>To make the sweet potato pancakes, cook potatoes in boiling water
shape mixture into 8 small pancakes.
Heat about 1/4
PREPARE POTATO PANCAKES:
Peel and coarsely grate
o 400\u00b0F. Put the potato pancakes on a baking sheet lined
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
For the russet pancakes, preheat vegetable oil in a
PREPARE THE PANCAKES:.
Coarsely shred the potatoes
side.
To make the pancakes: Combine dry ingredients in a
alt, pepper, milk; add to potato-onion mixture.
Combine lightly
s cooking, season the shredded potato to taste with salt, pepper
s cooling, add mozzarella to potato mix.
Roll the\"dough
our hands to form the potato mixture into 8 patties. Top
Place 1/4 of the potato mixture in the pan and
br>For the potato pancakes, squeeze excess moisture from potato. Divide into four
Set aside.
For the potato pancakes, mix potatoes, onion, egg and
utter. Preheat skillet before cooking pancakes.
Spoon batter into the
he oil.
For the potato pancakes, beat 2 of the eggs
Combine potato flakes, baking powder and flour
Set aside.
Mix grated potato with eggs, add oatmeal and
ut 1/3 cup of potato mixture, drop into heated skillet