Fried Cakes with Breadcrumbs and Pear Compote

Peel the potatoes, wash them and grate them medium-fine on a not so fine grater. Put the grated potatoes in a colander and allow to drain, collecting the liquid.

Put the drained potatoes in a bowl with flour, breadcrumbs and egg. Mix everything together, season with salt and pepper. Add the starch that has settled in the potato water back to the potatoes and season to taste.

Heat a little oil in a pan, use a tablespoon to place small heaps of dough in the oil and press flat. Fry until crispy on both sides and drain on kitchen paper.

For the pear compote: peel the pears, cut in half, remove the core and cut the pulp into large pieces. Put the pear pieces with lemon juice in a saucepan, bring to the boil and simmer over low heat until the pear pieces have softened. Pear compote with cinnamon and add some sugar to taste.

Arrange grated cakes with breadcrumbs on plates, serve with pear compote in small bowls.