Crispy potato patties

Ingredients for 2 servings:

• 400 g potatoes
• salt water
• 1 tbsp butter
• some cream or milk
• some gherkins for garnishing
• 2 small tomatoes
• 1 clove(s) garlic
• ½ onion(s)
• 1 handful of fried onions
• 1 handful of salami or bacon
• 2 tbsp corn
• 70 g Camembert(s)
• Salt and pepper, black
• chili flakes
• Cayenne pepper
• olive oil
• Cream of balsamic vinegar
• chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Italian style

Prepare mashed potatoes that aren’t too runny. Peel the potatoes, cut them into chunks, and boil them in salted water for about 15-20 minutes. Let the potatoes evaporate in a colander until soft. Melt the butter in a hot pot with a little cream or milk and stir to combine. Press the potatoes back into the pot—if you don’t have a ricer, you can also use a regular masher. Add butter and/or cream (or milk) to the desired consistency. The mash should be nice and smooth, but not too runny. Season the mashed potatoes with salt and pepper, set aside, and let cool (stirring occasionally). I’ve also used ready-made mashed potatoes, which will do the trick in a pinch. Slice the onion, dice the salami or bacon, and finely chop the garlic clove. Slice the Camembert and tomatoes. Heat a little olive oil in a pan (medium heat), add the onions, and sauté until translucent. Add the salami or bacon and the corn. Season with a little pepper, chili flakes and the chopped garlic and fry briefly. Add the mixture to the mashed potatoes, mix and season with cayenne pepper. Fold in the fried onions and form fist-sized patties from the mixture. Fry the patties over medium heat (not too high) until a light brown crust has formed on the underside and the base has become firm. Turn the patties over and fry on the other side in the same way. Shortly before the end of the cooking time, top the patties with the Camembert and tomatoes and cover the pan with a lid. When the Camembert has melted, sprinkle some chopped chives over the patties. Arrange the patties on a plate with the gherkins and the balsamic vinegar.