Potato cakes

Potato cakes

Total: 40 min. | Active: 40 min.
Nutritional value / piece: 143 kcal
, Fat: 2 g
, Carbohydrate: 25 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the potatoes

1 ⅕ kg mealy potatoes, cut into approx. 2 cm cubes
salted water, boiling
a little nutmeg
¾ tsp salt

To shape and cook the potato cakes

2 fresh eggs
200 g white flour
clarified butter
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How it's done

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To cook the potatoes

Cook the potatoes (uncovered) in salted water for approx. 15 mins. until soft, drain well. Pass the potatoes through a food mill and into the pan, season, leave to cool.

To shape and cook the potato cakes

Mix in the eggs and flour. With lightly floured hands, shape the mixture into 12 equal patties approx. 1.5 cm thick. Heat a little clarified butter in a non-stick frying pan. Fry the potato cakes in batches over a medium heat for approx. 4 mins. on each side, keep warm at 60°C.

Good to know
Serve with: Salad, strips of meat or braised meat


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