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Herbed Potato Pancakes

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Herbed Potato Pancakes
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
0
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Ingredients

for
4
servings
1 kilogram
Potatoes (large, starchy)
1
1 tablespoon
Chives (finely chopped)
1 tablespoon
Parsley (finely chopped)
1 tablespoon
Cress (finely chopped)
1 tablespoon
Chervil (finely chopped)
1 tablespoon
Borage (finely chopped)
1 tablespoon
Sorrel (finely chopped)
1 tablespoon
Salad burnet (finely chopped)
1 tablespoon
Basil (finely chopped)
1 tablespoon
Dill (finely chopped)
1 tablespoon
Tarragon (finely chopped)
1 tablespoon
Lemon balm (finely chopped)
1 tablespoon
Lovage (finely chopped)
2
freshly ground Pepper
Clarified butter (for frying)

Preparation steps

1.

Peel the potatoes, rinse and grate. Squeeze the potato mixture slightly to remove some of the liquid. Peel the onion and finely chop. Mix the onion, herbs and eggs with the potatoes and season with salt and pepper.

2.

Heat some butter in a pan and drop in spoonfuls of the potato batter. Flatten slightly and cook until golden brown on both sides. Drain on paper towels and keep warm in the oven until ready to serve.

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