Potatoes are on the menu most days in my house at the moment. Not only are tubers locally available but they are also incredibly versatile. You can bake them, serve them in a gratin, make them into gnocchi or fashion them into potato cakes as in this recipe. Whenever we had mashed potato for dinner, my dad would always make potato cakes for lunch the following day. I like to jazz up my potato cakes with a delicious filling and fresh herbs. I serve them with pickled onions, which go perfectly with the hearty filling and all the fresh herbs in the potato mixture.
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:
Betty Bossi Koch-Center
To shape and serve
How it's done
Mix all of the ingredients, cover and leave to infuse until ready to serve.
Mash the potatoes with a potato masher or pass them through a food mill. Mix in the flour, herbs and salt, cover and set aside.
Sauté the onion and mushrooms in warm oil for approx. 5 mins., season, mix in the herbs, set aside the filling.
To shape and serve
Divide the dough into 8 equal portions. Shape into balls and press flat. Spoon the filling in the centre of the dough rounds, cover over with the dough and shape into small cakes. Heat the oil in a non-stick frying pan. Reduce the heat, fry the potato cakes over a medium heat for approx. 5 mins. on each side, plate up and garnish with soya yoghurt and dill, serve with the pickles.
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