French · Lunch
Fried Potato Cakes
Golden pan-fried cakes of mashed potato bound with egg and flour, seasoned with nutmeg, chives and Gruyere, crisped in butter until the crust shatters and the centre stays soft. Rooted in French pommes duchesse technique, served with a dollop of creme fraiche and a lemon wedge on the side.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
494Calories
18.9gProtein
28.6gFat
42.1gCarbs
3.2gSugar
3.9gFiber
1235mgSodium
333mgChol
16.1gSat Fat
1180mgPotassium
420mgCalcium
3.1mgIron
1.1mcgVitamin B12
18mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Peel and dice the russet potato into 1-inch chunks. Place in a pot, cover with cold salted water.
2
Boil
Bring to a boil over high heat and cook the potato for 12 to 14 minutes until a knife slides through with no resistance.
3
Fold
Drain the potato, return to the hot pot and shake briefly over low heat for 30 seconds to dry. Mash smooth, then fold in the egg, Gruyere, chives, nutmeg, flour, salt and pepper until combined. Chill for 15 minutes.
4
Build
Divide the chilled mixture into two equal patties about 3/4-inch thick, dusting both sides lightly with flour.
5
Fry
Melt the butter in a small skillet over medium heat. Fry the patties for 3 to 4 minutes per side until deep golden and crisp.
6
Plate
Transfer the potato cakes to a plate, top with creme fraiche and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g russet potato
- 22 eggs
- 3 oz86g Gruyere cheese
- 2 tbsp2 tbsp fresh chives
- 1/4 tsp1/4 tsp ground nutmeg
- 4 tbsp4 tbsp all-purpose flour, plus extra for dusting
- 1 tsp1 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 tbsp42g butter, for frying
- 2 tbsp28g creme fraiche, to serve
- 22 lemon wedge, to serve
