Potato Cakes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 5)

Ingredients

  • 750 g potato (s)
  • salt
  • 100 g butter
  • 150 grams flour
  • 4 tablespoons milk
  • Flour, for dusting
  • Caraway seed
  • thyme
  • Salt, coarse-grained
Potato Cakes
Potato Cakes

Instructions

  1. Roughly dice the potatoes, boil and press hot through the potato press. Salt the porridge and let it cool down. Add 50 g butter and the flour and pour in enough milk to create a loose, but easily malleable dough.
  2. Shape the dough into a roll and divide into 10 pieces. Lightly dust each piece with flour and shape into a ball. Place on a well-greased baking sheet and press apart to form a round flatbread 1 cm thick and approx. 10 cm in diameter. Sprinkle with caraway seeds and thyme and put the remaining butter in flakes on top and bake in the oven preheated to 200 ° for about 30 minutes until golden brown and crispy.
  3. Sprinkle with coarse salt before serving. If you like, you can tear the flatbread open a little in the middle with two forks and melt some butter in it.
  4. Irish people drink hot whiskey grog with it, but beer or country wine also goes well.

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