Cheese and Potato Pancakes with Thyme
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g potato (s)
- 100 g Gruyère
- 1 g thyme, rubbed
- 1 tablespoon olive oil or clarified butter for the pan
- 0.5 g ½ salt
- 0.2 g pepper
- 20 g flour for turnin
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, boil them and let them cool, or use those that have already been cooked the day before.
- Cut the cheese into 5 x 5 mm cubes. Roughly mash the potatoes with a fork, add the cheese and spices and form balls about the size of a golf ball. Carefully press these balls flat to a thickness of about 1.5 cm, they tend to disintegrate.
- Turn the potato cakes in flour on both sides and then fry them in a non-stick pan in a little fat on both sides, not too hot. About 2 minutes per side should be enough.
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