in Recipes

Axel's crispy potato cakes

updated

Spread the love

Ingredients for 2 servings:

  • 500 g potatoes, floury
  • Salt
  • 3 tbsp chickpea flour
  • 1 pinch of freshly grated ginger
  • 1 pinch of cumin
  • ½ pinch chili powder
  • 1 tbsp cornstarch
  • 3 tbsp coriander greens, chopped
  • oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and quarter the potatoes, boil in salted water, and let cool. Toast the chickpea flour in a pan without oil, stirring, until it begins to brown and smell. Mash the potatoes, mix with the remaining ingredients, and season with salt. Form the mixture into small balls and flatten them into biscuits. Heat oil in a pan and fry the biscuits in batches on both sides, turning occasionally, for about 6-8 minutes until golden brown. Serve with: pork chops or fresh bratwurst and fresh salad or savoy cabbage.

Facebook Comments

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.

Franki's Bratwurst – Snack

Ingrid's Tomato and Apple Chutney