Traditional Rhodope Patatnik: Thin Pan-Cooked Potato Pancake

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Peel and finely grate the potatoes directly before cooking. Let only obvious excess water drain away; retain the potato starch that binds the cake.

Ingredients quick view

1.2kg floury potatoes

1 large onion, finely grated

2 teaspoons dried djodjen (spearmint)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

50g butter, melted

2 tablespoons sunflower oil

Grate potatoes just before cooking so they do not discolor.

Cook gently enough for the center to soften before the crust burns.

Use djodjen, the characteristic Rhodope spearmint seasoning.

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