Potato Pancakes Recipe

Potato Pancakes are an easy pan fried pancake recipe made with shredded potato, flour and eggs. The onion and garlic flavor the pancakes. The shredded potatoes provide the crispy texture to the pancakes and make for a deliciously filling dish.  Potato (Aloo), Lemon juice, Onion, Garlic, Whole Egg, All Purpose Flour (Maida), Whole Wheat Bread crumbs, Parsley leaves, Chives, Salt and Pepper, Peanut oil   5-6 Potato (Aloo) Lemon juice , of half a lemon 1 Onion , thinly sliced 2 cloves Garlic , minced 1 Whole Egg , lightly beaten (or 1/4 cup yogurt) 1/4 cup All Purpose Flour (Maida) 1/2 cup Whole Wheat Bread crumbs Parsley leaves , half a bunch, finely chopped 3-4 sprig Chives , finely chopped (or any other herb) Salt and Pepper , to taste Peanut oil , for pan frying     10   25     To begin making Potato Pancakes, peel the potatoes. Soak in water after peeling to prevent browning of the potatoes.Using a grater attachment of the food processor, shred the potatoes into a medium bowl.Add lemon juice and onions to the shredded potatoes. Toss to coat evenly.Let this onion potato mixture sit for about 10 minutes. Drain the potatoes and squeeze out the excess liquid. Place the squeezed potatoes in a muslin cloth or on a metal sieve.In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives.Season with salt and pepper. Combine the ingredients to form a thick paste like mixture. Fill the frying pan an inch deep with oil.Heat the oil over medium heat. Take a small portion from the potato mixture and shape it into flat patties of medium thickness.Shallow fry the pancakes from both the sides until crisp and golden. This might take about 5 to 7 minutes each side. Drain on paper towels and similarly prepare remaining pancakes. Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai.