Preparation time: 10 minutes
Cooking time: 12 minutes
 

Tip
The egg whites add crispness to the pancake, unlike the cream or egg yolks found in some recipes. Serve this as a side with any meat dish. 

If you're preparing the potato pancake for 4 people, use 2 pans, or keep the first one warm in a low oven while you prepare the second. 

1. Grate the potatoes into a bowl. Add the egg whites, salt, pepper and finely chopped garlic. Mix well with a fork.
2. Heat a large skillet with the two oils. When very hot, scatter in the potato mixture to form a large thin pancake.
3. Let brown, then flip like a pancake. Cover and cook 10-12 minutes longer, shaking the pan from time to time.
4. Remove all the oil (it can be used for other pancakes). Wipe the outside of the skillet to be safe. Cook for 1 minute and serve.