Basin Gold Potato Pancakes
|Russet potatoes||2 Pound, peeled and boiled (Basin Gold)|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Biscuit mix||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
1. Grate potatoes into a bowl. Stir in lemon juice, olive oil and garlic.
2. Beat eggs in a large bowl; stir in biscuit mix, salt and pepper. Add onions and the potatoes. Puree in a food processor.
3. Heat a nonstick frying pan on medium-high. Spoon pancake mixture into the hot skillet in 2-inch rounds. Cook until golden brown; turn pancakes, press with the spatula, and cook until golden brown.