Czech Liver Sausages with Potato Cakes
7,2 / 10
ready in 40 min.
- 800 grams waxy potatoes
- 1 onion
- 2 Tbsps chopped fresh parsley
- 1 egg
- 1 Tbsp Potato starch (depending on potato variety)
- vegetable oil (for frying)
- 8 small Czech Liver sausages (each about 100 grams), cooked
Peel and grate the potatoes and the onion peel. Put in a damp tea towel and wrap. Allow the potato juices to drain, so that the starch on the bottom of the bowl remains. Mix the grated potato and onion with the parsley, the egg and the potato starch and season with salt and nutmeg.
Drop small mounds of potato mixture in a skillet (preferably non-stick) in hot oil, flatten and fry 2-3 minutes until golden brown. Turn and cook and another 2-3 minutes until golden brown. Repeat process with remaining potato mixture. Drain on paper towels. Serve with the liver sausages on a serving plate.