500 gm grated raw potato
1 cup cream cheese
250 gm diced Gruyere cheese
2 cups sour cream
2 beaten eggs
1 / 2 teaspoon onion juice
1 cup water
3 tablespoons flour
Butter
Salt + pepper + paprika
Mix cream cheese and flour until well blended.
Season eggs with a pinch of salt and pepper. Stir into the cheese mixture.
Add Gruyere cheese and onion juice and mix well.
Blend potatoes with water in an electric blender into a fine puree.
Press out surplus liquid and add to cheese mixture.
Stir in half the sour cream and use the cheese and potato batter for small pancakes.
Fry them in hot butter, turning to brown both sides. Keep hot.
Do not pile the pancakes to keep them crisp.
Serve with sour cream lightly sprinkled with paprika
