Mini Potato & Apple Pancake Hors D'oeuvre with Sour Cream & Chives- serves 6 Ingredients
2 Russet potatoes-grated
1 apple-Fuji or Golden Delicious-peeled, cored and grated
small sheet of cheese cloth
2 tablespoons of minced onion
1 egg-beaten
3 tablespoons of flour
1 teaspoon of kosher salt
˝ teaspoon freshly cracked black pepper
pinch of baking powder
pinch of sugar
oil for frying-canola or vegetable
˝ cup of low-fat sour cream
fresh chives-chopped


Procedure
Place the grated potato and apple in cheese-cloth and squeeze out any liquid. Place in a bowl and add the next seven ingredients and mix. In a heavy sauté pan heat about 3 tablespoons of oil over medium heat. Place a teaspoon of the mixture into the pan and flatten slightly, they should be about the size of a quarter. Turn when browned (about 3-4 minutes) and brown the other side. Add more oil if necessary. Drain onto paper towels and garnish with sour cream and chives.

*Note: I place my sour cream in a small disposable pastry bag fitted with a small star tip and pipe the cream onto my potato pancakes. A little caviar or smoked salmon on each of these pancakes is wonderful and makes for an even more elegant appetizer. You can make the pancakes larger if you are not serving them as hors d'oeuvres and can be topped with applesauce, which is another great accompaniment to these cakes.