Potato pancakes

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp lemons
• 4 cups potatoes
• ¼ cup onions
• 1 tsp caraway seeds
• 2 tbsp parsley
• 2 tbsp all-purpose flour
• 1 egg
• 1 tbsp whole milk
• 2 tbsp sour cream
• 4 tbsp butter

TOOLS

• 1 knife
• 1 peeler
• 2 bowls
• 1 potato’s masher
• 2 squeezers
• 1 frying pan
• 1 colander
• 1 saucepan
• 1 lid
• 1 whisk
• 1 spoon
• 1 mortar
• 1 fish slice
• 1 plate

Peel potatoes using a peeler.

Cut potatoes in half. Chop parsley. Peel onions, cut them in half, and chop them finely.

Squeeze lemons using a squeezer.

Crush caraway seeds using a mortar.

Heat 2.5 liters of water in a saucepan. Put potato halves and cook for 4 minutes. Cover the saucepan using a lid and cook for 20 minutes. Turn the heat off and take off the lid.

Rinse the cooked potatoes under cold water and drain in a colander.

Transfer drained potatoes to a bowl and mash them using a potato masher.

Add juiced lemons to a bowl and stir with a spoon.

Transfer chopped onions to mashed potatoes in a bowl. Add the crushed caraway seeds, chopped parsley, lemon juice, all-purpose flour, and whole milk to the bowl. Crack an egg into the mixture and whisk to get the potato mixture.

Add salt and black pepper to the potato mixture. Stir until you have a smooth potato purée.

Put butter in a frying pan and warm it. Pour potato purée into the frying pan to form 4-inch pancakes. Cook for 5 minutes.

Flip each pancake using a fish slice.

Cook potato pancakes for 5 more minutes.

Serve potato pancakes on a plate with a drizzle of sour cream on top.

It’s ready to be served !