Mediterranean Potato Cakes

Summary

Ingredients

• 750 g floury potatoes
• 100 grams flour
• 2 egg (s)
• 100 g ham, raw
• 5 tomato (s), dried, in oil
• 2 tablespoon, heaped parmesan, grated
• 1 small onion (s)
• 1 sprig rosemary
• 1 pinch (s) nutmeg
• salt
• Oil for frying

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Instructions

1. Boil the potatoes, peel them, press them through the potato press and let them cool down spread out. Finely chop or weigh the drained tomatoes, ham, onion and rosemary needles.
2. Spread the flour and salt over the potatoes, add the eggs and all the other ingredients and knead into a dough on a floured board. The flour requirement can vary greatly depending on the type of potato, so add enough flour until the dough no longer sticks.
3. Shape the dough into a roll, cut about 2 cm thick slices and fry in oil on both sides in oil over medium heat.
4. The potato cakes e.g., with tomato sauce and salad as a main course or as a side dish to a meat dish.