Mediterranean Potato Cakes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Shape the dough into a roll, cut about 2 cm thick slices and fry in oil on both sides in oil over medium heat.
- The potato cakes e.g., with tomato sauce and salad as a main course or as a side dish to a meat dish.
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