Paprika Potato Cakes
Works as both side dish and starter, or cold for lunch the next day. Salad and mayo works well with these potato cakes.
2 med potatoes
1 tsp paprika
1 med onion, finely chopped
1 egg, beaten
2 tbsp vegetable oil
Salt and pepper to season
Peel and grate the potatoes. Squeeze out as much water as possible, then dry with kitchen towel. You want to remove as much of the liquid water content as possible.
Add the paprika, egg, onions and the salt and pepper to taste. Mix well.
Heat the oil to a frying temperature, spoon spoonfuls of the potato batter into the pan and shape into pancakes with the back of a spoon.
Fry for 3 mins, then turn over and cook for another 3 mins.
Drain well and keep hot until they're all cooked.
Serve hot with salad and maybe a teaspoon of mayonnaise.
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