1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.
2. Combine potatoes, onion, egg, flour, salt and pepper
3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.
4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.
3 cups flour
1 tbsp baking powder
2 tbsp ground aniseed
1 cup vegetable oil
1 ½ cups carob molasses (Dibs el kharrub)
1 cup water
½ cup slivered almonds (optional)
Preheat oven to 180°C. In a bowl, mix flour, baking powder and aniseed. Add oil and stir to make a paste.
In a separate bowl, combine molasses and water. Add gradually to the flour paste and mix.
Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.