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  • Thin potato cakes
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    By Andreas Viestad

    Thin potato cakes

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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.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E02 Popular Sausage. Bookmark the permalink.
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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.

    Print Friendly
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