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Cheese and potato pancakes with thyme

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Ingredients for 1 servings:

  • 200 g potatoes
  • 100 g Gruyère cheese
  • 1 g thyme, shredded
  • 1 tbsp olive oil or clarified butter for the pan
  • ½ g salt
  • 0.2 g pepper
  • 20 g flour for turning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

delicious leftovers

Peel the potatoes, boil them, and let them cool, or use pre-cooked ones from the day before. Cut the cheese into 5 x 5 mm cubes. Roughly mash the potatoes with a fork, add the cheese and seasonings, and form them into golf-ball-sized balls. Carefully flatten these balls to about 1.5 cm thick; they tend to crumble. Coat the potato cakes in flour on both sides and then fry them in a non-stick pan in a little fat, not too hot. About 2 minutes per side should be sufficient.

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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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