Egg‑Potato Patties

Ingredients

• 800 g waxy potatoes
• 1 bunch parsley
• 4 hard‑boiled eggs
• 1 onion
• 2 tbsp potato starch
• Salt
• freshly grated nutmeg
• 2 tbsp Vegetable oil
• marjoram for garnish

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes. Peel, press through a potato masher, and let them dry. Wash the parsley, shake off excess water, pick off leaves, and roughly chop. Peel the eggs and dice into small cubes. Peel the onion and finely dice it.

2. 2.

   Combine the mashed potatoes with parsley and egg cubes. Add a little potato starch and season with salt and nutmeg. Form portions and fry in hot oil for 2–3 minutes per side until golden brown, using a tablespoon to form small mounds. Garnish with marjoram before serving.