Chop the green parts of the spring onions into small circles.
In a large bowl mix all the ingredients together except for the dried breadcrumbs, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
If the mixture seems too wet then add a tablespoon full of dried breadcrumbs and mix this in.
Pour some dried breadcrumbs onto a large plate or board.
Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.
Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.
Shallow fry the kotlety in hot oil, depending on the frying pan size, you can do 3 to 4 at a time, turning them over so that both sides are done.
Place them on kitchen roll on a plate or metal tray till they are all cooked – you can keep them warm in a low oven.
Usually the pancakes are made around 6-7cm in diameter, here each one is made the size of a breakfast plate around 18 – 20cm in diameter.
Try and made the pancake as thin as possible ( I think mine were a bit too thick!)
Serve with a portion of your favourite Hungarian style gulasz on top and a large dollop of soured cream and a sprinkling of sweet ground paprika.
Ingredients – Kartoflane placki
4 large starchy potatoes such as King Edward or Maris Piper
1 medium or large onion
1 egg or just the egg yolk
Salt & pepper
Oil for frying
Peel the potatoes then grate them using the fine size of the grater into a large bowl – this is the part that takes time – I have tried using the coarse grate but they are not as good.
Leave to stand for a few minutes and the water from the potatoes will rise to the surface. If the potatoes are very watery pour of some of the water. The easiest way is to tip up the bowl slightly over the sink and hold down the potatoes with the palm of your hand.
Peel the onion and also fine grate it and add to the potatoes. This is the part that would often result in the grating of my knuckles as I tried to use every last bit of onion – I now often use some form of electrical mini-chopper to get a pulp of onion.
Add the egg, salt & pepper.
Add enough plain flour so that the mixture is thick.
Heat some oil in a frying pan, a thick cast iron one is ideal.
Place large spoonfuls of the mixture onto the hot oil and flatten it out to make a large circle.
Fry till golden on both sides.
It should be thin and slightly crispy at the edges.
Do not have the pan too hot or it will burn on the outside and be raw in the centre.
Do not have the pan too cool or it will end up too greasy and not crispy.
Have ready your favourite Hungarian style gulasz – cooked and hot.
Place a portion in the centre of the pancake.
Add a dollop of soured cream.
Sprinkle with sweet, ground paprika.
Served on Meakin – Topic plates – from the late 1960s.