These little potato latkes are good for lunch, late Sunday breakfast or light dinner if served with a side of salad. Easy to make and even easier to eat. Salty soy with pungent garlic and nutty sesame sauce brings the dish to a next level. It's not a traditional sour cream condiment and it makes these pancakes different from their rosti cousin.

recipe adapted from here

• Potatoes - 2 big
• Onion - 1/2 small
• Cornstarch - 3 teaspoons
• Salt, pepper to taste
• Oil for frying

- Grate the potatoes using a fine grater.
- Wrap the potatoes in a clean kitchen towel or paper towel and squeeze dry to get rid off extra liquid in the potatoes.
- Put the potatoes into a large bowl.
- Finely grate the onion and add it to the potatoes.
- Add the cornstarch, salt, pepper and mix well.
- Heat a thin layer of oil in a skillet over medium heat.
- Spoun the mixture and drop it onto a pan, spread it a little to form a thin layer.
- Dry for 2-3 minutes on each side until the potatoes are cooked through and golden.
- Put on a paper towel to get rid off oil.

For the sauce

• Soy sauce - 3 tablespoons
• Garlic, finely minced - 2 cloves
• Sesame oil - 1 teaspoon
• Vinegar - 1 teaspoon
• Maple syrup - 1 teaspoon
• Sesame seeds to taste

- Mix all the ingredients for the sauce.