John Myers
Ingredients for 4 servings:
- 4 large potatoes
- 100 g Edam cheese, grated
- 2 eggs
- 5 tbsp mixed herbs, finely chopped
- 2 onions
- 3 garlic cloves
- salt and pepper
- n. B. Flour
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
with Edam
Boil the potatoes for 20 minutes, peel, and let cool. Coarsely grate the potatoes and mix with the cheese and egg. Add the finely chopped onion, crushed garlic, and herbs. Season with salt and pepper. If the mixture is too thin, add a little flour to reach the desired consistency. Drop the potato mixture spoonfuls onto a baking sheet lined with baking paper, shape into the desired shape (ideally into dessert rings), and bake at 200°C (top/bottom heat) for about 10-15 minutes on each side until golden brown. These potato cakes go perfectly with pan-fried foods and/or a cream cheese-based dip. To grill, prepare the cakes as described above and then simply place them on the grill to heat through on both sides.
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