Potato pancakes

Ingredients for 2 portions:

• 1 onion
• 3 big potatoes (about 800g)
• flour
• 0.25 teaspoon salt
• 10 twists of black pepper

• yoghurt
• 10g garlic (about 2 cloves)
• fresh herbs (one or more of these - parsley, dill, mint)
• 100g feta

Methods:

• Dice the onion.
• Grate the potatoes and place them in a bowl.
• Place a new large bowl onto a kitchen scale. Transfer grated potatoes into a new bowl by hand, squeezing juice out of each handful. You must have a dry looking pile of potatoes in the new bowl. Note how many grams of dry potatoes you have.
• Add 4% of flour by weight (4g of flour for every 100g of potatoes). Add the onion, salt and black pepper. Mix it with your hands.
• Heat olive oil in a large non-stick pan.
• Scatter the potato mixture over the pan and use a flipper to flatten it into one big pancake. (Given the size of my frying pan, I can use up to 350g of dry potato per pancake.) Once it looks golden brown on the bottom, flip it.
• While frying the pancake, put yoghurt into a small bowl. Very roughly chop garlic and herbs, add them to the yoghurt and handblender it into a smooth sauce. Crumble in the feta.
• Serve the pancakes with the yoghurt dip.