Fried Cakes with Breadcrumbs and Pear Compote

5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 213 kcal


  • 820 g Potatoes
  • 100 g Flour
  • 100 g Breadcrumbs
  • 1 piece Egg
  • Salt and pepper
  • 6 tbsp Rapeseed oil
  • 630 g Pears fresh
  • 3 tbsp Lemon juice
  • 0,125 tsp Ground cinnamon
  • Sugar


  • 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.


Serving: 100gCalories: 213kcalCarbohydrates: 22.3gProtein: 2.9gFat: 12.3g
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Written by John Myers

Professional Chef with 25 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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