Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain and transfer to a large bowl.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the onions and fry for 7 minutes or until golden brown and tender.
Add the sour cream, and a pinch each of salt, pepper and nutmeg, to the potatoes; mash well. Stir in the fried onions and shape into 8 cakes.
Heat 2 teaspoons of the oil in a 30 cm frying pan over moderate heat. Dredge the cakes in the flour, shaking off the excess. Fry 4 of the cakes for 3 minutes on each side or until golden brown and crusty. Repeat with the remaining oil and potato cakes. Serve with the yoghurt topped with chives.
Did you know?
Potatoes and onions should not be stored together. A gas given off by the onions will speed up the spoilage of potatoes (and vice versa). * ‘Baking’ potatoes in a microwave is a healthy way to cook them, and a great timesaver, too. But don't forget to pierce them, or the potatoes may explode. * It's a good idea to eat the skin on whole baked potatoes, as some of the nutrients are concentrated in or just under the skin. You'll also get more dietary fibre by eating the skin.