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    Mini Potato Pancakes

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    Mini Potato Pancakes

    Serve brushed with melted butter and topped with caviar, or topped with crème fraîche, salmon and herring roe.

    • Vegetarian
    • Preparation time: 50 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 1 hour 20 minutes to 1 hour 30 minutes 60 minutes 30 minutes

    Makes: Makes 70 x 5cm pancakes.


    • 700g floury potatoes, such as King Edward
    • Salt
    • 225g plain flour, sifted
    • Sunflower oil for frying


    1. Peel the potatoes and cut into large chunks. Boil until tender - about 30 minutes. Drain in a colander, set over the pan and cover with a tea towel. Leave to steam dry for 5 minutes, then return to the pan and mash until smooth. Add a pinch of salt. With a wooden spoon, gradually beat in the flour. Towards the end you'll probably have to use your hands to work the mixture into a malleable dough.
    2. Put a lightly oiled non-stick frying pan over a low heat. Knead the dough lightly on a floured surface. Cut in half and roll out the first half to 5mm thickness. Stamp into 5cm rounds. Fry for about 5 minutes, then flip and fry for a further 5 minutes until pale gold. You'll need to do this in batches. Cool on a rack lined with greaseproof paper. Repeat with the remaining dough.
    3. When cold, layer between greaseproof paper and wrap in foil. Freeze.

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