Potato Cake with Soured Cream recipe
information
525 calories per serving
ingredients
1 kg (2 lb) floury potatoes
5 eggs
salt
175 g (6 oz) flour
150 ml (1/4 pint) soured cream
1 piece bacon rind
5 eggs
salt
175 g (6 oz) flour
150 ml (1/4 pint) soured cream
1 piece bacon rind
method
1. Peel and wash the potatoes and grate them into a bowl of water. Transfer to a sieve and drain out excess moisture over a bowl. Leave the water that collects in the bowl to stand until the potato flour settles on the bottom.
2. Pour off the water and add the potato flour to the potatoes.
3. Beat the eggs with salt to taste and pour over the potatoes with the flour and the soured cream. Work all the ingredients together into a smooth dough.
4. Rub a large, heavy frying pan with the bacon rind and heat through. Fill the pan with the potato dough, flatten into a cake and fry until the underside is brown and crisp. Using a pan lid to help you, turn the potato cake and fry it until the second side is brown and crisp.
5. Cut like a cake to serve.
Serve with: mixed salad or vegetables.
2. Pour off the water and add the potato flour to the potatoes.
3. Beat the eggs with salt to taste and pour over the potatoes with the flour and the soured cream. Work all the ingredients together into a smooth dough.
4. Rub a large, heavy frying pan with the bacon rind and heat through. Fill the pan with the potato dough, flatten into a cake and fry until the underside is brown and crisp. Using a pan lid to help you, turn the potato cake and fry it until the second side is brown and crisp.
5. Cut like a cake to serve.
Serve with: mixed salad or vegetables.
serving amount
serves 4
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
