2 lb (900 g) potatoes
2 tbsp olive oil
3/4 cup (170 g) butter
Salt and pepper to taste
2 tbsp olive oil
3/4 cup (170 g) butter
Salt and pepper to taste
method
1. Peel the potatoes and cut into matchsticks.
2. Place in a clean tea cloth and squeeze out as much moisture as possible.
3. Heat a little oil and butter in a heavy frying pan.
4. Put a handful of the potato matchsticks into the pan and flatten to make a small circular cake.
5. Sprinkle lightly with salt and pepper and cook on both sides until well browned.
6. Carefully roll each cake into a cornet shape and keep warm until all the mixture has been cooked.
2. Place in a clean tea cloth and squeeze out as much moisture as possible.
3. Heat a little oil and butter in a heavy frying pan.
4. Put a handful of the potato matchsticks into the pan and flatten to make a small circular cake.
5. Sprinkle lightly with salt and pepper and cook on both sides until well browned.
6. Carefully roll each cake into a cornet shape and keep warm until all the mixture has been cooked.
serving amount
serves 8
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