Potato Pancakes

500g starchy potatoes, peeled and coarsely grated. Desiree and Nicola are starch potatoes.
1/2 a brown onion, grated
1 tsp kosher salt
ground black pepper
ground nutmeg
1 egg, lightly beaten
grapeseed oil for frying

Place the potatoes in a large saucepan and cover with water. Stir well to help release the starch solids from the potatoes.

Strain the potatoes using a colander, retaining the water.

Place the potatoes in a clean tea towel and wring over the bowl of water.

Return the potatoes to another bowl of water to prevent them from discolouring.

Allow the starchy water to sit for 30 minutes. The starch solids will sink to the bottom of the bowl and will be clearly visibile.

Carefully pour off the water, leaving the starch solids in the bowl.

Mix the starch solids into the grated potatoes.

Add the grated onion to the potatoes.

Add the salt, pepper, nutmeg and egg.

Mix well to combine.

Heat 2 oil in a frying pan on medium-high heat.

Scoop 1/4 cup of the potato mixture and place it in the hot oil. Flatten the mound of potato with the back of a wooden spoon.

Fry for 4-5 minutes on each side. The pancakes should be golden brown.

Drain well.

Try this served with sour cream and applesauce, or as a side dish.

For this, the following apple sauce works:

1 granny smith, cored, peeled and diced
30g unsalted butter
pinch of cinnamon
pinch of ground cloves
1 desert spoon caster sugar
juice of half a lemon

Combine all ingredients in a saucepan, add 1 tbs water, cover and simmer for 20 minutes or until apple is soft. Mash with a potato masher.