Prepare the Potatoes and Onions: Start by grating the potatoes and onions. You can use the coarse side of a grater to keep some texture. Once grated, squeeze out as much liquid as possible from the potatoes and onions to ensure your pancakes will be crispy.
Mix the Ingredients: In a large bowl, combine the grated potatoes and onions with the eggs, grated cheese, and finely chopped parsley. Add wheat flour to bind the mixture. Season with salt and black pepper to taste. If the mixture seems too wet, you can add some breadcrumbs to help absorb the moisture.
Shape the Pancakes: Heat a mix of butter and sunflower oil in a frying pan over medium heat. Take a handful of the potato mixture, form it into a flat round pancake, and coat lightly with breadcrumbs for extra crispiness.
Cook the Pancakes: Place the pancakes in the hot pan, pressing them down slightly. Cook for about 4-5 minutes on each side or until golden brown and crispy. Be sure to cook them at a medium heat to ensure the inside gets well-cooked without burning the outside.
Serve Hot: Serve the pancakes hot from the skillet. They are delicious on their own or with a dollop of sour cream, apple sauce, or any sauce you prefer.
