I couple of years ago I started making potato pancakes. Some of my early efforts were miserable. Too much flour, undercooked, no seasoned enough. They were not inedible, they just were not what I was looking to create.
Early on I leaned on tons of garlic. It is an easy choice- my wife and I do not know the meaning of the phrase “Too much garlic”. Even so I wanted to pull back from heavy garlic as I was cooking almost every dish I made at the time with enough garlic to take out a vampire.
I moved onto Thyme. I used too much of that as well. Apparently most of the world finds thyme to be an extremely strong herb. I learned to scale back on that too, though I still feel thyme is rather tame.
I settled on a garlic, thyme cake using either red potatoes or Yukon Gold potatoes. At this point I use use no flour. If they are not cooked at the right temperature they tend to fall apart, but otherwise I feel the flavor is better. I also have a fantastic mandolin for cutting the spuds and onions now which has added fantastic texture.
Early on I tried to add different ingredients. I like to make a rosemary cake, but I need to use fresh herbs for that one.. I also made a tasty one that had maple breakfast sausage in it.
I made a batch tonight. I had to do a power clean of the kitchen (due to overdue) and in between sessions I decided to use the last few potatoes. We are out of black pepper, well we had less than a teaspoon. I used it, but added 25 coriander seeds. Salt, pepper, onion, coriander and egg. I cook all my cakes with a light layer of olive oil on the pan.
While not a hard day cooking is a nice cool down, especially when making a favorite dish. Very relaxing, kind of like this song.