John Myers
Ingredients for 4 servings:
- 750 g potatoes, floury
- 40 g walnuts
- 2 egg yolks
- 2 tbsp flour, maybe more, depending on the potato variety
- some salt and pepper
- some nutmeg
- some clarified butter for frying
- possibly breadcrumbs
- optionally diced onion(s) or feta cheese
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
as a side dish to roasts, roulades, etc.
Wash the potatoes and boil them in their jackets until soft. Allow them to cool thoroughly, then peel them. Press the potatoes through a potato ricer and let them cool completely. In the meantime, chop the walnuts and toast them in a dry pan. Let them cool completely. Stir the walnuts, egg yolks, and two tablespoons of flour into the potato mixture with a spoon. Do not use a whisk. The dough should be malleable; add a little more flour if necessary. Season everything with salt, a little pepper, and nutmeg. Form potato cakes about 5 cm in diameter and just under 1 cm thick. Fry the cakes in a pan in hot clarified butter for about 3 minutes on each side until golden brown. The finished cakes can be kept warm on a large plate in the oven at 80°C until they are all cooked. If you like, you can also coat the cakes in breadcrumbs or add toasted onion or feta cheese cubes to the dough. I make the biscuits into roulades or roasts with gravy.
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