Recipe Details

Potato Pancakes with Dill and Yoghurt Sauce

Serves: 2

Pinched from Nigel Slater

Scrub the potatoes and the carrot then grate them coarsely. This is best done in a food processor. Squeeze any moisture from the shredded potatoes with your fists then season with black pepper. Crumble the feta over the potatoes and carrot and add the dill. Beat the eggs just enough to mix them, then stir them into the potatoes.

Warm a shallow layer of olive oil in a non-stick frying pan. Remove a large spoonful of the potato mixture, squash it gently into a patty and lower it into the hot oil. Repeat this with as many as you can get in, leaving space to flip them. Do not attempt to move the patties until they have formed a crust on the underside. Carefully flip each patty with a palette knife or fish slice. They may collapse a little, but just push them back into shape. When both sides are golden, lift and drain briefly on kitchen paper then serve. To make the herb sauce, mix the ingredients and season with a little salt.