Potato and sour cream pudding

• 1 kg (2 lb) potatoes
• 60 g (2½

Grate the potatoes and mix with the flour and eggs into a thick batter. Form into thick cakes and dip into the breadcrumbs. Fry in the oil on both sides. Remove from frying pan, cover with sour cream and place in a pre-heated oven (180°C, 350°F, gas mark 4) for 10 minutes.