Potato Pancakes

Potato Pancakes
600 g (1 1/2 lbs) Waxy potatoes
2 eggs
1 tbsp plain flour
4 tbsp oil

Peel the potatoes and grate coarsely into a bowl of cold water. Drain and squeese dry in a cloth, then put into a dry bowl. Add the eggs, flour and seaoning, and mix well.
Heat a little oil in a frying pan and add 1/4 of the potato mixture. Flatten into pancake shape and fry over moderate heat for about 5 minutes til the edges are golden. Turn carefully and brown the other side. Remove from the pan and keep hot while rest of mixture is cooked.
Serve hot with roast or grilled meats and veggies.