Mix the egg, flour and cream into a thick
batter. Peel the potatoes and grate on to a clean cloth. Leave to 'weep'
for a few moments (they will change color) then squeeze gently in the
cloth and add to the batter. Dilute the mixture with the milk until it
is like a pancake batter. Season well. Heat a frying pan and fry the
batter, as you would for pancakes, in the lard, allowing just enough to
cover the bottom of the pan for each. Turn once to brown on both sides.
This quantity makes 4-5 pancakes of 8-inch
diameter.
