Mini Potato Pancakes

Supposedly, every culture in the world has its own variety or take on a potato pancake.  I’m not totally sure this is true, but I’ve heard it said many times from what I’m assuming are reliable sources.  Each is different I’m sure.  I am not always a fan of potato pancakes, but I am when done right.  I guess that’s true for most things though!  I think the key is they have to be crispy, light, and simple.  I’ve had them a few ways I’ve enjoyed recently… like with apples in them, and another batch with cheese, but I really like these ones because they’re light, cute (everything that’s mini is!), and simple.  No flour, no thickener of any kind actually- just the natural starches from the potatoes, some fresh herbs, garlic, and salt and pepper.  These can be eaten for breakfast, lunch, dinner.. whenever really.  For brecky, they’re yummy with a little Greek yogurt and applesauce or for dinner with a little soy sauce glaze or whatever other sauce you might enjoy…

To get the texture of these so smooth and creamy, the potatoes are grated with the smallest side of the grater- it’s a lil’ labor of love, but it’s well worth it if you want the soft, fluffy, light interior.  Such a perfect contrast to the crispy exterior 🙂
And as far as the herb decor…  I’ve always loved pressed flowers and frequently find myself playing with new ways of incorporating art with food using nature… you could really use anything, I just happened to have parsley and cilantro on hand 🙂

4 medium yellow potatoes

1 tbsp finely chopped chives

1/2 to 1 tbsp finely chopped parsley, plus leaves for decorating

1 clove garlic, finely minced

1/4 tsp salt

1/4 tsp pepper

olive oil, for cooking

Using the finest/smallest grater size possible, grate all of the potatoes

It’s a little laboring, but it makes a creates smooth texture

You’ll be surprised at how much water comes out- at least I was!

Using s mesh strainer, press the potato mash down and squeeze the liquid out

(You can also use cheese cloth)

Once you have squeezed all of the liquid out, let it set for a couple of minutes

The starched will sink to the bottom

Pour out the liquid and leave the starch (the white-ish sediment) on the bottom-

this will help thicken the potato mixture

Once the liquids are removed, mix the potato and the starch back together

Finely chop the herbs…

And mince garlic into teeny pieces

Add salt and pepper

Stir everything together

Once mixed well, heat a small amount of olive oil in a large pan over low/medium heat

Using a tablespoon (or anything that makes little rounds), shape

little pancakes and place in pan

Flatten lightly with spoon to make flatter

Place little parsley leaves (I used cilantro leaves also) on centers

Let cook for about 5 minutes, until lightly golden

Flip and let other side cook until lightly crispy and golden

Serve with yogurt, applesauce, or any other dip you like…