for 12 pieces

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 egg
200 g	white flour
	clarified butter

How it's done

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.

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