Potato pancakes

Ingredients:

• 2 big potatoes
• 0.25 teaspoon salt
• 1 small onion
• flour
• 10 twists of black pepper

• yoghurt
• 10g garlic (about 2 cloves)
• fresh herbs (parsley and dill with all the stems, mint)
• feta

Methods:

• Grate the potatoes and place them in a bowl. Add salt, mix it in with your hands and set it aside.
• Finely chop the onion.
• 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 onion 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. Flip it once it looks lightly brown on the bottom.
• While frying the pancake, put yoghurt into a small bowl. Very roughly chop garlic and herbs, add them to the youghurt and handblender it into a smooth sauce. Crumble in the feta.
• Serve the pancakes with the yoghurt dip.