Potato cakes

Ingredients for 4 servings:

• 600 g floury potatoes
• 1 egg(s)
• 140 g flour
• ½ tsp salt
• 1 tbsp crème fraîche
• 1 pinch(s) nutmeg, freshly grated
• 8 tbsp oil for frying or butter

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

Peel and quarter the potatoes. Then boil until soft; I always do this in a steamer. Meanwhile, mix the flour with salt and nutmeg. Press the still-hot potatoes through a potato ricer into a large bowl. Once the potato mixture has cooled slightly, add the crème fraîche, flour and egg and mix; I do this with a food processor. Knead the dough by hand on a surface until smooth. Be careful, the dough is very sticky; it’s best to do this on a surface that’s dishwasher-safe. Depending on the type of potato, you may need a little more flour. Shape the dough into a log about 5 cm in diameter and refrigerate for about 4 hours. Then cut the log into slices about 2 cm thick. The 4 hours in the refrigerator ensure the dough is easy to slice, but it’s not necessary. Heat butter or oil in a pan and fry the potatoes over moderate heat until crispy brown on both sides.