John Myers
Potato, Cheese and Ham Planters
The perfect potato, cheese and ham planters recipe with a picture and simple step-by-step instructions.
- 350 g Freshly peeled potatoes
- 100 g Grated Gouda
- 125 g Ham cubes
- 50 g Spring onions fresh
- 1 tbsp Milk
- Salt pepper
- Clarified butter for frying
- Grate the cheese, have it ready. Clean the leek and cut into thin rings. Have the ham cubes ready. Boil the peeled potatoes in salted water until soft, drain and transfer to a bowl.
- Thoroughly mash the potatoes (no hand blender, please). Small bits can still be seen afterwards. Otherwise the mass has to be soft, pliable but not sticky. Now add the milk, cheese, ham and leek, season with salt and pepper (carefully) and knead everything carefully with your hands. It shouldn’t stick to your hands.
- Shape the mixture into 7 balls and flatten them lightly. Heat at least 3 tbsp clarified butter in a pan and fry the plantlets until golden brown on both sides. Do not turn over until the first page has already taken on a good color. They become quite soft at first and are easier to turn.
- These planters are a delicious accompaniment to everything that a spicy, hearty side dish can use, such as fish, briefly fried poultry, fresh blood and liver sausage. But it also only tastes good with a delicious sauerkraut. It can also be served with a quark or cream cheese dip and served with a salad.
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