Crispy Potato Cakes #2 recipe
information
These potato cakes can be served as an accompaniment or as a meal in themselves when topped with pureed spinach and a poached egg.
You can vary the mixture by adding some grated onion or some grated cheese, or a bit of both.
ingredients
450 g (1 lb) waxy potatoes
2 eggs
15 g (1 tbsp) potato flour
salt and freshly ground black pepper
60 ml (4 tbsp) oil
2 eggs
15 g (1 tbsp) potato flour
salt and freshly ground black pepper
60 ml (4 tbsp) oil
method
1. Peel the potatoes and grate them into a bowl of cold water.
2. Drain. Squeeze the potato shreds dry in a cloth.
3. Mix with the eggs, flour and seasoning.
4. Heat 15 ml (1 tbsp) of the oil in a frying pan and make your first potato cake using a quarter of the mixture.
5. Spread it out in the pan and flatten it.
6. When the underside is crisp and golden, turn it over and brown the top.
7. Keep it warm while you make the other three.
2. Drain. Squeeze the potato shreds dry in a cloth.
3. Mix with the eggs, flour and seasoning.
4. Heat 15 ml (1 tbsp) of the oil in a frying pan and make your first potato cake using a quarter of the mixture.
5. Spread it out in the pan and flatten it.
6. When the underside is crisp and golden, turn it over and brown the top.
7. Keep it warm while you make the other three.
serving amount
serves 4
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