Yumi’s Reiberdatschi (Potato Pancakes)

Endless Possibilities with Yumi’s Potato with spring onion
Makes about 20
Ingredients
1.5kg starchy variety potato (Coliban or King Edward), peeled
1 large, brown onion, peeled and grated
1 x 200g tub Yumi’s Potato with Spring Onion
1 cup dried breadcrumbs
High smoke-point oil, to fry
Sea salt flakes
Ground, white pepper
Apple sauce, to serve
1 large, brown onion, peeled and grated
1 x 200g tub Yumi’s Potato with Spring Onion
1 cup dried breadcrumbs
High smoke-point oil, to fry
Sea salt flakes
Ground, white pepper
Apple sauce, to serve
Method
- Dice 450g of the potatoes into large chunks. Place into a saucepan, cover with cold water. Bring to the boil then cook for 15-20 mins until soft. Mash.
- Grate the remaining potato. Combine the grated potato and onion in a clean tea towel and squeeze out any excess liquid.
- In a large bowl combine mashed potato, grated potato and onion, Yumi’s Potato with Spring Onion dip and breadcrumbs. Season with salt and white pepper and mix well.
- Pour enough oil into a large, deep frypan and heat over medium heat. Scoop portions of the potato mixture, about ¼ of a cup each. Place 4-5 into the heated oil, use a spatula to gently flatten. Fry 3-4 mins each side or until golden and crispy. Drain on paper towel.
- Serve with apple sauce and an extra sprinkle of sea salt.
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