Belarusian potato pancakes (Draniki)

1. Peel the potatoes and grate them finely, alternating with the onion – the onion stops the potatoes from turning brown.

2. Put the mixture in a sieve and squeeze out the liquid hard with your hands; after pouring off the liquid, stir the white starch that has settled at the bottom of the bowl back into the potatoes.

3. Add the egg, flour, salt and pepper and mix well.

4. Heat a finger's depth of oil in a large frying pan, drop in small mounds with a tablespoon and flatten them slightly to about 1 cm thick.

5. Fry over medium heat for 3-4 minutes per side until golden brown and crisp, then drain on kitchen paper; keep the finished pancakes warm in a 100 °C oven while you cook the rest.

6. Serve piping hot with plenty of sour cream – they make a filling main course on their own, but you can also serve them with mushroom sauce or crispy bacon.

Tip: Draniki are Belarus's national dish; the secret is fine grating and a well-squeezed mixture – if it stays watery, the pancakes won't brown nicely and will soak up the oil.