1/3 cup sour cream 1/4 cup milk 2 tbs chopped chives or scallion tops 1/4 tsp wine vinegar 1 3/4 tsp salt 1-1/4 tsp fresh ground black pepper 1 lb potatoes 3 apples, cored 1 small onion 1/4 cup chopped fresh parsley 2 eggs, beaten to mix 1/2 cup dry bread crumbs 2 to 3 tbs cooking oil Mixed greens 1 bag (can use Mizuna/Tatsoi blend)
In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Mix well and set aside. In a food processor with a grating attachment, grate the potatoes, 1-1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1-1/4 teaspoons salt and 1 tsp pepper. In a large nonstick frying pan, heat 1 tbs of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 inches wide and 1/2 inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200 oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tbs oil for each batch. Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tbs of the dressing and toss. Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes. - Updated: November 30, 2007
