Seasons Bribie Island resident Danka Shihur shares her recipe for potato flapjacks, a traditional Polish favourite – often enjoyed on a Friday night.
Danka recalls a time during World War II where rations were in force and pantry staples were in short supply. She moved to England with her husband during the war and said she didn’t know how to cook very well, but she soon made do with what they had. Eggs were in particularly short supply.
This recipe for potato flapjacks is one that Danka had learnt by heart and remembers learning from her own mother. At the age of 91, her memories of frying up these crispy potato cakes are as strong as ever, passing on this recipe to us from her memory over morning tea recently.
6 medium potatoes
2 tablespoons flour
1 large egg
Salt and Pepper
Butter for frying
- Finely grate the potatoes and rinse with cold water until water runs clear.
- Drain and press out as much of the moisture from the potatoes as possible. Add to a large bowl.
- Grate the onion and add to the bowl.
- Add in the egg, flour, salt and pepper. Mix well.
- Heat the butter in a pan until melted.
- Add a heaped tablespoon of the mixture and press down with a spatula and brown until crisp on both sides.
- Enjoy the potato flapjacks seasoned with salt and pepper.
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