Potato and Cheese Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g potatoes, floury boilin
- 200 g cheese, semi-fat (e.. Saint.Albray monastery cheese)
- 200 g toast bread
- 80 g sour cream
- 3 egg (s), size M
- 0.5 ½ onion (s), chopped
- 100 g diced ham, smoked
- 1 tablespoon parsley, chopped
- Salt and pepper
- nutmeg
- breadcrumbs
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as jacket potatoes, peel them and press them through the potato press. Cut the cheese and toast into small cubes and mix with the sour cream. Steam the onion and diced bacon in a pan until translucent. Mix all ingredients in a bowl, add eggs and spices and mix everything together well. If the mass is too soft, compensate for this by adding breadcrumbs. Shape small patties or patties with wet hands and fry them in hot oil until golden. The cheese fritters taste very good with a simple tomato sauce, fine cream vegetables or a nice salad. Tip: If you make them smaller, they are also good as a starter.
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