Potato pancakes

Ingredients

• 450g/1lb floury potatoes, peeled and chopped
• 3 eggs, beaten
• freshly grated nutmeg
• 50g/1¾oz self-raising flour
• 2 egg whites
• salt and freshly ground black pepper
• a little oil for frying

Instructions

1. Boil the potatoes for 10-12 minutes or until tender. Drain and mash well or pass through a potato ricer. Leave to cool completely, then stir through the beaten whole eggs, nutmeg and flour and season well.
2. Whisk the egg whites until they form sort peaksthen gently fold through the potato mixture. Heat a little oil in a non-stick frying pan, add the mixture in spoonfuls and cook for 2-3 minutes until golden.
3. Place on a piece of kitchen paper to absorb any excess oil, then serve.