Potato Grated Cakes

Ingredients

• 1 kg mostly waxy potatoes
• 3 egg yolks
• 3 tsp potato starch (depending on potato variety)
• 1 tbsp spelt flour
• Salt
• freshly grated nutmeg
• 2 tbsp olive oil
• 200 g Cream cheese
• Lemon juice
• 1 small bunch garden cress

Instructions

1. 1.

   Peel and grate the potatoes. Wrap them in a damp kitchen towel and squeeze out excess moisture. Let the potato liquid sit for a moment, then drain so that the settled starch remains at the bottom of the bowl. Mix grated potatoes with egg yolks and potato starch, seasoning with salt and nutmeg. Add more spelt flour if needed.

2. 2.

   Form small mounds in a non-stick pan with hot oil, flatten them, and fry 2–3 minutes over medium heat until golden brown. Flip and cook another 2–3 minutes until done. Drain on paper towels.

3. 3.

   Whisk the cream cheese until smooth, seasoning with salt, pepper, and a splash of lemon juice. Trim the garden cress.

4. 4.

   Plate each potato cake with a dollop of cream cheese and garnish with garden cress before serving.