Potato Patties with Onion and Cucumber Vinaigrette
Ingredients
- For the potato patties
- 600 grams waxy potatoes
- 2 onions
- 1 bay leaf
- 125 milliliters milk
- 1 bunch scallions
- 1 egg
- 250 grams Rillettes (Pork and goose; from a jar or delicatessen)
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- vegetable oil (for frying)
- For the vinaigrette
- 4 Tbsps White vinegar
- salt
- peppers (from the mill)
- 1 pinch sugar
- 6 Tbsps vegetable oil
- 1 onion
- 1 small Pickled cucumber
- 1 Tbsp chopped parsley
Preparation steps
For the potato patties: Peel, rinse and coarsely chop the potatoes. Peel the onion and dice. Place the potatoes, onion, milk and bay leaf in a pot, add 1 teaspoon of salt, cover and cook for about 25 minutes.
Remove the bay leaf and mash the potato mixture finely with a potato masher.
Trim, rinse, and finely chop the scallions. Beat the egg and stir together with the rillettes, spring onions and mashed potatoes, then stir in enough flour until mixture begins to hold together. Season with salt and pepper.
Heat a nonstick skillet over medium heat and coat with oil. Drop tablespoonfuls of the potato mixture into the pan and flatten. Fry on each side until golden brown, about 3-4 minutes.
For the vinaigrette: Stir together the vinegar and oil and season with salt, pepper, and sugar. Peel the onion, chop finely with the pickle and stir with the parsley into the vinaigrette and season to taste.
Serve the potato patties with the vinaigrette.
