Thin Potato Cakes

Homemade potato cakes are really something special. I fry them on a griddle, but an ordinary, non-stick frying pan will also do.

INGREDIENTS:

2.2 lbs. boiled, unpeeled potatoes

1 tbsp. salt

a pinch of ground nutmeg

2 cups all-purpose flour

PREPARATION:

• 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.

• 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.