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Homemade potato cakes are really something special. I fry them on a griddle, but an ordinary, non-stick frying pan will also do.
PREPARATION:
- 1
Peel the potatoes and run them through a meat grinder or squeeze them through a coarse strainer. Don’t use a food processor, as it will make the potato mash too sticky. Add nutmeg and 1 ½ cup of the flour. Use the rest of the flour when you roll out the dough. Run the mash through the meat grinder one more time.
- 2
Sprinkle flour on your worktop, and cut off a piece of dough the size of a clementine. Roll it out into a round and thin potato cake. If possible, use a textured rolling pin, and use plenty of flour both under and on top of the dough while rolling it out. Cook the potato cakes on a griddle until they’re nice and ”freckly”. Alternatively, a non-stick frying pan or a well-used cast iron skillet will also do.
