Savoury tiganites - Fried potato pancakes

A delicious side dish to accompany any kind of roast or pot cooked meat
 

Ingredients (for 18 medium pancakes):
5 large potatoes, peeled
3 eggs, beaten
2 medium onions, coarsely grated
4 tbsp of all purpose flour
2-3 tbsp of warmed milk (if needed)
salt
pepper
nutmeg
frying oil

Method:
Put the potatoes in a large bowl and cover them with water. Leave for 2-3 hours to discard some of the starch they have. Rinse in a colander and then finely grate them in a bowl. Squeeze with your hands to drain out as much water as possible.

Put in another bowl and add the onion, the eggs and stir with a wooden spoon. Season with salt and pepper, add the nutmeg and the flour. Stir well with the spoon to blend the ingredients and, if necessary, add the milk so the mixture is not too thick and stiff.

In a medium size non-stick frying pan (like the one for normal pancakes) put a bit of oil and warm on medium heat. When it is well hot, using a tablespoon, add some of the potato mixture.

With the back side of the spoon spread the mixture evenly in the pan and when it is fried and nicely coloured turn the pancake on the other side with the help of a spatula. Transfer the pancake on a platter lined with kitchen paper to drain.

Repeat the procedure until all the potato mixture is used and each time place on the kitchen paper to drain.

Serve immediately along with the meat of your choice pouring over with the sauce of the food.