Summary

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

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Instructions

1. Peel the potatoes, boil them and let them cool, or use those that have already been cooked the day before.
2. 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.
3. 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.