Yumi’s Reiberdatschi (Potato Pancakes)

 Endless Possibilities with Yumi’s Potato with spring onion

Makes about 20


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. 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.
  2. Grate the remaining potato.  Combine the grated potato and onion in a clean tea towel and squeeze out any excess liquid.
  3. 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.
  4. 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.
  5. Serve with apple sauce and an extra sprinkle of sea salt.
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