These potato pancakes have a hint of dill and onion. You can serve them as a main dish with a side of applesauce or as a side dish topped with a little dollip of sour cream or greek plain yogurt. Once cooled, you can freeze them for a dinner later by placing wax paper in between the cakes. Then, just defrost and bake to warm.
2 beaten eggs (or for vegans use 2 tbsp ground flax seed mixed in 6 tbsp hot water)
2 cloves garlic (minced)
1-2 teaspoon fresh dill (minced)
1/2 teaspoon salt
3 Large baking potatoes (peeled)
2 tablespoons coconut oil (get unrefined organic)
1/4 tsp ground pepper
2 tablespoons white or yellow onion
When potatoes are sliced or grated and exposed to air they start to turn brown/pink. They are still ok to eat but don't look too appealing. So make sure the egg mixture is prepared first and then grate the potatoes. Place the grated potatoes into the egg mixture and stir to coat them immediately. This will preserve their natural color.
In a bowl combine eggs or egg replacer, garlic, dill, pepper and salt.
Using a grater, finely shred the potatoes and onion.
Add the potatoes and onion to the egg mixture and combine.
Heat 1tbsp of the oil in a skillet on medium-high.
Take 1/3 cup of the mixture in your hands, squeeze out any excess liquid, make a patty and place in the heated oil.
Cook on each side about 3-4 minutes until golden brown. Put cooked patty on a plate with papertowels to drain. Add another 1 tbsp of oil as needed to skillet and cook the remaining pattys.