INGREDIENTS:

₯1 large, Idaho potato, about (8 ounces)
₯1/2medium onion, (about 4 ounces)
₯1 egg
₯1 tablespoon chopped parsley
₯1 tablespoon flour
₯1 tablespoon dry bread crumbs
₯1/4 teaspoon dry thyme
₯Juice of 1 lemon
₯Salt and pepper
₯Oil for pan frying
₯1/3 cup applesauce, for garnish

PREPARATION:

₯Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, bread crumbs, thyme, lemon juice and seasonings. Mix well.

₯Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.

MAKES: 4 to 6 pancakes

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