4 Servings

2 1/2	C	Potatoes (2 large)*
1		Egg; large, beaten
3	C	Water
2	tbsp	Milk
1	tsp	Lemon juice
1/2	tsp	Salt
1		Potato; boiled, mashed
		Vegetable oil, as needed

* Potatoes are grated on medium grater.

• 2 1/2 cups approximately. Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
• Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
• Using 3 tbsp. oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm.
• Continue until all batter is used. Serve immediately.

  NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.