John Myers
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Potato and Orange Cakes
The perfect potato and orange cakes recipe with a picture and simple step-by-step instructions.
Ingredients for the potato batter:
- 400 g Potatoes
- 100 g Freshly grated Parmesan
- 1 Egg size M
- 50 g Breadcrumbs
- 150 g Cream cheese with herbs
- 1 Orange untreated
- 2 tbsp Seasonal herbs
- 0,5 tsp Salt
- 1 pinch Red chilli flakes
- 2 tbsp Oil
Ingredients for the fried chicory
- 4 Fresh chicory
- 2 tbsp Sugar
- 100 ml Freshly squeezed orange juice
- 1 Finely chopped garlic clove
- 1 tbsp Olive oil
- Salt and pepper from the mill
Cooking utensils:
- Steamer insert with saucepan,
- Zestenreisser, potato press
- Bowl, sieve
- Ice cream scoop, 2 plates, 2 coated pans
- Wash the potatoes, peel them, cut them into cubes and let them cook in the steamer in the saucepan for approx. 15 minutes.
- In the meantime, cut the washed and dry-shaken herbs (parsley, chervil). From the hot-washed orange, cut the peel very thinly with a zest ripper or with a sharp knife (without the white inside) and cut into very fine strips. (keep the bare orange, it is still needed) Tip: rub the orange finely with a grater)
- Now press the potatoes through the potato press into a bowl. Add half a teaspoon of salt, the chilli flakes, the grated Parmesan, the egg, the cream cheese, the orange zest and the herbs, and mix the dough well by hand. (The dough should have a medium-firm consistency). Set aside for now
- Halve the chicory, cut out the stalk in a wedge shape and quarter lengthways. Rinse under cold running water and drain in a sieve.
- Use an ice cream scoop to portion the potato dough and place on a plate. Carefully flatten the potato balls with the flat of your hand.
- In a very wide non-stick pan, heat 2 tablespoons of oil over medium heat. and put in the potato fritters that are on the discarded plate and fry for approx. 2 minutes on each side. Then keep warm in the oven on the keep warm setting.
- Fry the meanwhile dried chicory in another pan with a tablespoon of olive oil on both sides and let it slide from the pan onto a plate.
- Melt 2 tablespoons of sugar in this pan, reduce the heat to medium, return the chicory to the pan and let it caramelize for approx. 1 minute. Add the finely chopped garlic. Cut the naked orange diagonally in half and squeeze out completely (approx. 100 ml of juice are required). Deglaze the caramelized chicory with 50 ml of orange juice and reduce to a syrupy level over a moderate heat. Now add the remaining orange juice, season with salt and pepper, and you’re done!
- For the look, I let a peeled bell pepper in a marinade of balsamic vinegar, 1 pinch of sugar, 1 pinch of salt and 1 tbsp hazelnut oil steep for a short time and poured it over the chicory when serving.
- The orange sauce that is added or added to the chicory when serving is not in the picture! Sorry
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