Potato Latkes
Serves: 2
  • 500g Albert Bartlett Rooster Potatoes
  • 1 egg white
  • pinch of salt
  • ½ onion
  • freshly ground black pepper
  • 1 Tbsp sunflower or rapeseed oil
  1. Use a peeler to take thin strips of potato, leaving the skins in.
  2. Transfer the potato strips in to a clean tea towel. Holding it over the sink, squeeze as much liquid out as possible.
  3. In a clean bowl, add the egg white and pinch of salt then whisk until soft peaks begin to form.
  4. Add the potato to the whisked egg whites and grate in the onion. Season heavily with black pepper and stir to combine.
  5. Place a large frying pan on a medium heat and add the oil. Once the oil is hot, spoon in two heaped tablespoons of mixture for each latke and press with a fork to flatten. You can also use a metal ring to form perfect circles, taking it out after a few seconds.
  6. After around 8 minutes, the latkes should be golden brown underneath. Flip them at this point and allow the other side to cook for a further 8 minutes.
If you make a big batch, transfer them to a preheated oven to keep warm until you're ready to serve.

Try them topped with a poached egg and chives or strips of smoked salmon and a spoonful of crème fraîche for a delicious breakfast.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/03/potato-latkes.html