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Recipe by
| Servings: 6


  • 1 medium sized potato (skin washed clean, dry)
  • ½ a small onion
  • 1 egg yolk
  • 3 teaspoons corn starch (Maizena)
  • spices to taste (I used green onion, potato spice, dried chilli flakes and a pinch of smoked paprika *it’s smoky flavour can be quite strong so use sparingly.
  • oil for shallow fry
  • heavy bottomed non-stick pan

Grate the potato and onion on the coarse side of grater.
Sprinkle corn starch and spices over and add the egg yolk. Stir with fork until well mixed.
Heat the pan and add the oil.
Scoop tablespoonfuls into the pan and press flat.
Turn the heat down and slowly fry, turning over until its cooked through, crispy and golden brown.
Drain on kitchen paper if oily and serve immediately.

I have tried the method of squeezing the liquid out of potatoes in the past and must admit for this recipe it doesn’t make any difference.

Recipe and photo: Elsabie Templeton

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