Potato Pancakes with Salad

Ingredients

• 800 g waxy potatoes
• 1 Carrot
• 1 Shallot
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tbsp potato starch (depending on potato variety)
• 50 g grated hard cheese (e.g., Emmental)
• Salt
• ground pepper
• nutmeg
• Vegetable oil for frying

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until cooked. Then peel, press through a potato ricer, and let them steam off. Peel and grate the carrot. Peel and finely chop the shallot. Combine both with the egg, parsley, starch, and cheese in the riced potatoes. Season with salt and nutmeg, then mix into a well‑formable dough. Shape small patties from this mixture and fry them in hot oil on both sides, turning occasionally, for 6–8 minutes until golden brown in a non‑stick pan.

2. 2.

   Drain on kitchen paper and serve with leafy salad as desired.