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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Irish people drink hot whiskey grog with it, but beer or country wine also goes well.
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