Potato Herb Pancakes

Ingredients

• 1 kg potatoes (large, mostly starchy)
• 1 onion
• 1 tbsp chives (finely chopped)
• 1 tbsp parsley (finely chopped)
• 1 tbsp watercress (finely chopped)
• 1 tbsp tarragon (finely chopped)
• 1 tbsp borage (finely chopped)
• 1 tbsp sorrel (finely chopped)
• 1 tbsp peppergrass (finely chopped)
• 1 tbsp basil (finely chopped)
• 1 tbsp dill (finely chopped)
• 1 tbsp estragon (finely chopped)
• 1 tbsp lemon balm (finely chopped)
• 1 tbsp lovage (finely chopped)
• 2 Eggs
• Salt
• pepper (ground)
• butter for frying

Instructions

1. 1.

   Peel, wash, and grate the potatoes. Squeeze out excess moisture from the grated potato mixture. Peel and finely chop the onion. Mix the onion and herbs with the eggs into the potato batter and season with salt and pepper.

2. 2.

   Heat a little butter in a pan and drop spoonfuls of the batter into the pan, flattening them slightly. Fry until golden brown on both sides. Transfer finished pancakes to kitchen paper to drain excess fat and keep warm in the oven.