Recipe - Potato Crisps With Sour Cream And Caviar

3 Baking potatoes, peeled
One fourth cup Chives, chopped
Salt
Pepper, fresh ground
One fourth cup Parsley, chopped
Vegetable oil for frying

GARNISH
One half cup Sour cream
2 ounce Salmon caviar
One fourth cup Chives, chopped

Grate potatoes with grater or food processor. Add chives, parsley, salt and
pepper. Do not soak potatoes or starch will be lost. In a large skillet,
heat a film of oil on high heat. For each crisp, drop about 1 tablespoon of potato
mixture into oil and flatten. Fry on one side until crisp, about 2 minutes.
Repeat on second side. Drain on paper towel. Repeat until all mixtures is
used up. At serving time, either reheat cakes in 375F (190C) oven for 5
minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of
chives. Top these crisp potato pancakes with sour cream and caviar, or try
these alternatives: Sour cream and apple sauce, sour cream and smoked
salmon, olive paste or dab of anchovy paste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini