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Potato and herb cakes

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Ingredients for 4 servings:

  • 400 g potatoes
  • 75 g flour
  • 125 g Parmesan, grated
  • 1 egg(s)
  • 1 pinch of nutmeg
  • 1 tbsp parsley, chopped
  • 2 leaves sage, chopped
  • some salt and pepper
  • 80 g mozzarella, diced
  • Oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Panzarotti

Press cooked, peeled potatoes through a potato ricer while they’re still hot. Add flour, Parmesan cheese, and egg to the cooled potatoes and knead into a smooth batter. Mix in the spices and herbs. Form the batter into small cakes and press a cube of mozzarella into each one (making sure each mozzarella cube is completely coated with batter). Fry in hot oil until golden brown on both sides.

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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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