John Myers
Potatoes: Baked Dumplings or Potato Cake
The perfect potatoes: baked dumplings or potato cake recipe with a picture and simple step-by-step instructions.
- 250 g Waxy potatoes
- 250 g Floury potatoes
- 2 piece Free range eggs
- 1 piece Fresh onion
- 1 handful Finely chopped parsley
- 1 handful Cream 30% fat
- Salt and pepper
- Fat for frying
- Boil the waxy potatoes until soft, peel and allow to cool.
- Peel the floury potatoes raw. Grate both types of potatoes. Peel and finely dice the onion.
- Make a batter out of the grated potatoes with onion cubes, eggs and parsley and refine it with a little cream. Season to taste with salt and pepper.
- Pour the dough into a silicone box form and cover with aluminum foil.
- Bake in a preheated oven at around 200 degrees for half an hour. Then uncover and bake for another 12-15 minutes. (Chopstick sample)
- Fall out of the mold and let it cool. Use a sharp knife to cut approx. 1.5 cm thick slices and fry them in a little clarified butter on both sides.
- Tip 7: You can of course serve them straight away without frying them.
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