Potato Patties with Onion-Cucumber Vinaigrette

Ingredients

• 600 g firm potatoes
• 2 onions
• 1 bay leaf
• 125 ml milk
• 1 bunch spring onions
• 1 egg
• 250 g rillettes (pork and goose; jar, delicatessen)
• 3 tbsp Flour
• Salt
• pepper (ground)
• oil (for frying)
• 4 tbsp white wine vinegar
• Salt
• pepper (ground)
• a pinch sugar
• 6 tbsp oil
• 1 onion
• 1 small pickled cucumber
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel, wash and roughly cube the potatoes. Peel and dice the onions. Put the potatoes, onions, milk and bay leaf in a pot, add 1 tsp salt, cover and simmer for about 25 minutes.

2. 2.

   Mash the cooked potatoes with a potato masher until smooth.

3. 3.

   Trim, wash and finely chop the spring onions. Beat the egg, then stir it together with the rillettes and spring onions into the mashed potatoes; gradually fold in flour until a lightly bound mixture forms. Season with salt and pepper.

4. 4.

   Heat a non‑stick pan over medium heat and coat with oil. Drop spoonfuls of the mixture into the pan, flatten them slightly, and fry each side for about 3–4 minutes until golden brown.

5. 5.

   For the vinaigrette whisk vinegar with salt, pepper, sugar and oil. Peel and finely dice the onion and pickled cucumber; mix both with parsley into the vinaigrette and season to taste.

6. 6.

   Serve the patties together with the vinaigrette.

7. 7.