Latvia - Potato pancakes

PREPARATION

Peel the potatoes, grate them while still raw and mix with the eggs.

Cut the pork belly into very thin strips and fry in the oil with the finely chopped onions. When the onions begin to brown, add the grated potatoes and a teaspoon of salt. Mix well and allow to marinate for a moment. Before frying, drain the mixture well. In a pan, heat the oil to a very high temperature.

Shape the meat and potato mixture into pancakes of around 10 cm in diameter. Fry on both sides until crispy. Serve warm with double cream, cranberry jam or another fruit which is not too sweet.