For the potato pancakes, first remove the peel from the potatoes, rinse and grate on a fine grater. Put the mashed potatoes in a clean dish, squeeze well and stir with the milk, eggs, flour and salt.
Heat the oil or lard in a frying pan and pour in the batter by the tablespoonful, flattening it to make palm-sized cakes.
Bake the potato pancakes until light brown and crispy on both sides.
Preparation Tip:
Serve with potato pancakes applesauce, leaf salad or compote.
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