Mini Latkes with Sour Cream & Apple Sauce
500g (1lb) potatoes, grated and squeezed dry
1 onion, grated and squeezed dry
1tbsp plain flour
! egg, beaten
¾ tsp salt, ¼ tsp black pepper
2 tbsp sunflower oil
125ml (4 floz) sour cream
125ml (4 floz) apple sauce
2 tbsp finely chopped chives
Mix potatoes, onion, flour, egg, salt and pepper together
Heat oil in a frying pan over a medium heat. Working in batches, drop heaped teaspoonfuls of mixture into the hot oil. Use the back of the spoon to flatten them into thin pancakes. Cook, turning once, until crisp and golden on each side. Drain on kitchen paper. Allow to cool slightly before adding the topping. Top each latkes with 1 tsp each sour cream and apple sauce, and garnish with chopped chives. Serve warm or at room temperature.
You could make these up to 48 hours in advance. Store in layers on greaseproof paper in an airtight container in the fridge. Crisp up in a preheated oven at about 200ºC for 5 minutes. The topping could be added up to 40 minutes before serving.
Tip: If you don’t fancy apple sauce, these are also lovely with smoked salmon (with or without sour cream), and a squeeze of lemon.
Tip 2: Terribly moresome………so don’t serve before a large dinner…think of them more as a party treat!