Bramborák are a Czech version of the many varieties of potato pancake that form a culinary genre throughout Central and Eastern Europe. There are literally thousands of different recipes, and there are many names for them; cmunda, prskanec, stryk, and others [no, I do not know how they are pronounced]. Served with salad or [traditionally] sauerkraut and a yoghurt sauce they form an easy, cheap and filling meal that has endless room for variation by the inventive.
Ingredients.
2 large potatoes.
1 egg.
¾ cup warm milk.
2 cloves garlic, crushed.
1 tsp. rosemary.
1 cup diced ham.
⅔ cup hi-grade flour.
Salt
Cayenne pepper.
Olive oil.
Method.
Peel and grate the potatoes into a medium bowl. Beat the egg into the warm milk and fold in the flour, rosemary, diced ham, garlic, salt and pepper. Cover and allow to stand in a cool place for an hour.
On a medium flame, heat the oil in a wide, shallow pan, swirling the oil to cover the bottom. Add half a cup of batter, spreading out to form a patty. Fry both sides until golden brown. Repeat until all the batter is used up, keeping the patties warm in the oven on a kitchen towel until ready to serve.
Assuming a half-cup measure, the above will yield 4-6 patties depending on the size of the potatoes.
