Summary

Ingredients

• 4 medium potato (s)
• 2 egg (s)
• 3 clove (s) garlic
• 1 tablespoon parsley, chopped
• 1 tablespoon coriander greens, chopped
• salt and pepper
• 1 tablespoon caraway seeds, ground
• Flour, for breading
• Oil, for frying

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Instructions

1. Bring the potatoes to the boil in plenty of cold, salted water and cook over a low flame for about 30 minutes. Drain, let cool a little, peel and roughly mash. Add 1 egg, garlic, parsley, coriander and mix. Season with salt and pepper as needed. Shape into round, flat pancakes and turn first in beaten egg, then in flour.
2. Heat some oil in a pan and fry the buffers in portions on both sides until crispy and golden brown. Drain on kitchen paper.