Potato Pancakes

Ingredients

• 1 large, baking potatoes, like russets, about (8 ounces)
• 1/2medium onion, (about 4 ounces)
• 1 egg
• 1 tablespoon chopped parsley
• 1 tablespoon flour
• 1 tablespoon dry bread crumbs
• 1/4 teaspoon dry thyme
• Juice of 1 lemon
• Salt and pepper
• Oil for pan frying
• 1/3 cup applesauce, for garnish

Directions

Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.