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Fruity-nutty potato cookies

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Ingredients for 2 servings:

  • 400 g potatoes
  • 1 egg yolk
  • 1 ½ tbsp cranberries, dried
  • 1 ½ tbsp walnuts
  • 1 tbsp flour (slightly heaped)
  • salt and pepper
  • Clarified butter, or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with cranberries and walnuts

Wash the potatoes and boil them in their jackets. Steam thoroughly. Peel and press them through a potato ricer or mash them with a potato masher. Let them cool slightly, then add the egg yolk and flour. Mix in the chopped cranberries and walnuts, and season with salt and pepper. Form six patties from the potato mixture and fry them in hot oil until golden brown on both sides. Tip: As a variation, the walnuts can be replaced with the same amount of coconut flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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