Last week was the first time I made these potato cakes, inspired by a recipe from Nigel Slater that I found in The Times. I used them as a starter with a soup as a main, but they'd probably work just as fine as a light meal on their own.
They're similar to Swedish raggmunkar and - as usual - simple but really delicious. Next time I might add feta cheese to the yoghurt or try a soft cheese instead. Enjoy.
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| Potato cakes with yoghurt and caramelised onion |
Serves 2 (4 cakes)
Potato cakes
1 large potato
1 large carrot
2 tbsp finely chopped leek
2 tbsp white flour
1 egg
Salt and black pepper
Olive oil for frying
Caramelised onion
1 large onion (or 2 small)
3 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp yoghurt for serving
Chop the onion and put it in olive oil and balsamic vinegar in a low to medium hot pan, and leave for about 15 minutes. Stir once in a while.
Peel and grate the potato and carrot into a bowl. Add the leek, flour and egg and season with a pinch of salt and black pepper. Stir thoroughly.
Form 4 cakes with your hands and fry them in olive oil (or butter) on medium heat. In the beginning they easily fall apart, so wait about 4 minutes before turning them over (if they burn, the pan is too hot), then give them a gentle press to compress and flatten them out a bit, and leave for another 3-4 minutes.
Serve with natural yoghurt and the onion on top.
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