Potato – Onion Thaler

1. First peel the potatoes and onions. Then quarter and cut into small pieces. Steam (pre-cook) with 3 cups of water in a closed kettle for 10 minutes. Do not throw away the water or milk (remaining). Take out the potatoes and the onion and place them in a bowl in the bottom of which an upside-down plate is placed. The function of the plate is to collect any remaining liquid.
2. Now put the bread in the kettle to soften. Cut the spring onion (only the white one) into small pieces and add them to the precooked ingredients. Briefly sweat the green onion in a pan with clarified butter. Also cut the garlic grass and add it to the leek greens.
3. Next, put the flakes and flour in a bowl and grind it. Add the bread to the potatoes and roughly mix everything with your hands. Now they season the mass. It would be an advantage to let the mass flow through a bit so that the liquid can still settle. It is then best to pour the mixture back into the kettle.
4. In a large pan, slowly bring the olive oil or clarified butter to temperature. Now add the eggs and flakes to the remaining ingredients and mix everything again vigorously. You now have two options for shaping beautiful thalers. The first with the help of e.g. Dessertringen. Or if available – that’s how I do it – with a Pattimaker (actually intended for burgers). The Pattimaker guarantees thalers of the same size and weight, thus guaranteeing uniform cooking.
5. Put the formed thalers in the pan and fry them on each side for a maximum of 2 minutes. Now they are wonderfully golden brown and can be eaten either cold or warm.

Bon appetit and culinary greetings your Biggi ♥