5 Minutes to Cooking Appetizing Potato Patties

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Potato Patties

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Here are the ingridients that are required to produce a heavenly Potato Patties:

  1. Provide 300 g of potatoes.
  2. Get 3 knobs of unsalted butter.
  3. Use 1 of banana shallot, chopped.
  4. Use 1 clove of garlic, chopped.
  5. Take 40-50 g of cheese of your choice, finely grated. I use very strong cheddar.
  6. Provide 50 g of plain flour.
  7. Take 3/4 tsp of salt.
  8. Prepare 1/2 tsp of ground black pepper.
  9. Get 1/4 tsp of smoked paprika.
  10. Use 1 of egg.

Ready with the ingridients? Here are the steps on producing Potato Patties:

  1. Boil the potatoes in salted water for 10 minutes, drain then mash them in a largish bowl with one knob of butter..
  2. Meanwhile, gently fry the shallot and garlic in another knob of butter, only stirring to avoid sticking, for about 4 minutes or until softened. Stir into the potato mash..
  3. Stir the grated cheese into the mash..
  4. Season the flour and stir in the smoked paprika. Sift into the mash and gently mix all together..
  5. Add the egg to the floured mash (easiest if you make a small hole in the centre but whatever works for you!) and, gently but thoroughly, mix it all together..
  6. You should now have a clump-free, pliable mixture. Form into a bowl as if you were baking and then lift onto cling-film, forming it into a Swiss roll/sausage shape..
  7. Put in the fridge (still wrapped) on a plate for 30 minutes (longer if that suits your convenience!)..
  8. When you’re ready, take the “roll” out of the fridge and cut into 2.5-3 cm thick patties, other shapes if you prefer but neither too thick nor too thin. Remove from the cling film!.
  9. Bring the final knob of butter to a medium-high heat in a frying pan and fry the patties for 3-4 minutes on each side, or until a golden brown. Eat as they are or with your choice of condiments or accompaniments..

Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Form small potato patties, dip in the second whisked egg and then dredge in the gluten-free flour. Heat olive oil over medium heat.

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