Place cooled, uncooked pancakes in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe container or bag for up to 1 month. Cook from frozen when needed.
Ingredients
1 (567grams) tin of new potatoes
1 free-range egg
2 heaped tbsp plain flour
½ a bunch of chives (10grams), finely chopped
Olive oil, for frying
Soured cream, for serving
½ a lemon, cut into wedges
Pinch of sea salt and black pepper
How to Make Jamie Oliver's Potato Pancakes
Drain the tin of potatoes and mash them in a large mixing bowl until smooth.
Add the egg, flour, and most of the finely chopped chives to the mashed potatoes. Season with a pinch of sea salt and black pepper. Mix gently until a sticky, uniform batter forms.
Place a large non-stick frying pan over medium heat and add 2 tablespoons of olive oil.
Drop tablespoons of the potato batter into the hot oil, flattening slightly. Cook for about 4 minutes on each side, until golden and crisp. Work in batches if necessary.
Remove the pancakes and drain briefly on paper towels. Serve immediately, topped with a dollop of soured cream, the remaining chives, and lemon wedges. Optionally pair with smoked salmon, beetroot, or a fresh salad
