Potato pancake time! Here's a video of a roasted variety. Easy to make. Has the yummy traditional textures and flavours we love. And because they are roasted, gives you time to spend with your family for the holidays. Here's the recipe.
Roasted Potato Pancakes
6 medium red potatoes, finely grated
1 medium white onion, finely grated
1 to 2 eggs, lightly beaten (depends on how wet the mixture)
1/3 cup bread crumbs, you can use gluten free cereal, all-purpose flour, ground or crushed rolled oats, cracker crumbs etc.
2 tablespoons olive oil, avocado oil works too
Ground Himalayan pink salt, to taste (1 teaspoon of any salt is good)
Freshly ground black pepper, to taste
Preheat oven to 425 degrees F.
Grate potatoes and onion with a food processor or hand grater, small or larger wholes .
Transfer to a large bowl and stir in egg, crumbs, salt, and pepper.
Line a non stick muffin tin with paper or reusable muffin liners.
Spoon ¼ to ½ cup of potato mixture per pancake into each muffin cup. Thin makes pancakes, more makes a potato cake.
Bake in hot oven until golden brown and knife or cake tester comes out easily, about 30 minutes, less if thin. Watch until it
Remove from liners and serve with sour cream and apple sauce, if desired. These freeze nicely too.