6-herb cookies

Ingredients for 2 servings:

• 400 g potatoes
• 15 g butter
• 20 g herbs, frozen 6-herbs or 3 tbsp freshly chopped herbs to taste
• 10 g spring onion(s), finely chopped
• 20 g cornstarch
• 1 egg(s)
• 1 egg yolk
• Salt
• Lemon pepper, or white pepper with lemon zest
• nutmeg
• Clarified butter or margarine, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Potato pancakes, perfect with dishes with lots of sauce

Peel and dice the potatoes, cover, and bring to a boil in a pot of salted water, then simmer for 20 minutes until soft. Drain the potatoes and mash them with the butter. Stir in the herbs, spring onions, and starch, then the egg and egg yolk. Season with salt, lemon pepper, and nutmeg, and adjust the seasoning to taste. Heat clarified butter or margarine in a pan. Gradually add a tablespoon of batter to the hot pan and fry the potato cakes until crispy on both sides. Be careful: first check that the cakes are nice and crispy on the bottom, then turn them over carefully, as they are very fragile. They taste best with dishes with plenty of sauce.