John Myers
Potato and Herb Cakes
The perfect potato and herb cakes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- Salt
- 0,5 bunch Parsley
- 4 tbsp Cream
- 1 tbsp Butter
- Pepper
- 4 tbsp Oil
- 2 Orange peppers
- 2 Yellow peppers
- 1 El Butter
- 100 ml Vegetable broth
- 2 Branches Fresh thyme
- Salt and pepper
- Wash the potatoes and cook in salted boiling water for about 20 minutes.
- Wash the parsley, shake it dry and chop it finely. Heat the cream, melt the butter in it. Drain the potatoes, allow to evaporate, peel and press through a potato press. Add the butter-cream-herbs, salt and pepper and stir to a creamy puree. Taste and let it cool down.
- Wash and clean the peppers and cut into diamonds. Sauté in hot butter. Mix with honey and pour in the broth. Pluck the thyme leaves from the branches and mix with the paprika vegetables. Let everything simmer gently for about 8 minutes. Season the paprika vegetables with salt and pepper.
- Heat some oil in a large non-stick pan and add about 2 tablespoons of mashed potatoes for each little cake, press flat, fry until golden brown for about 2 minutes over medium heat, turn and fry on the second side Fry after cakes. If you like, keep the cakes warm in the oven (fan oven 80 ° C).
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