| How To Cook: |
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1. Beat the egg with a little of the milk, then mix in the flour and the remaining milk alternately, beating well.
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2. Leave to stand for 2 hours.
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3. Peel and grate the potatoes and beat well into the batter, with the seasonings and sugar.
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4. Heat the griddle or frying pan, grease and pour in a thin layer of batter (about 1 tablespoon) - do not attempt to shape into a neat round, as the uneven edges, fried to a delicious crispness, are one of the charms of this dish.
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5. Fry until golden-brown on both sides, turning the cakes with a palette knife.
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6. Place on a hot dish and serve at once, as an accompaniment to fried pork or bacon or accompanied by a tart jam or apple sauce.
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