You can do so many things with potatoes! A while ago I wrote a blog about 12 ideas with potatoes . Now I’ve added another delicious idea: potato cakes.
These are a kind of creamy potato stew with a nice crispy baked crust. For example, by adding cheese and some mustard, you give them a delicious and savory taste. In this recipe I used CêlaVíta’s cooking potatoes. These are already peeled and briefly pre-cooked, so they are ready quickly and no preservatives or artificial additives are needed. So nice and easy!
- Do you find it a hassle to form the cakes and get your hands dirty? Then just spoon some stew directly into the pan and flatten it slightly. You won’t get perfectly round cakes this way, but they taste just as good.
- Not much of an endive fan? Try these potato cakes with spinach or leeks. Or add fried bacon for a complete dish and an extra bite.
- These biscuits are quite rich, so count on a maximum of 2 biscuits per person. Also delicious with a piece of meat or fish and possibly a salad.
Potato cakes with endive
8 TO 10 PIECES
900 g floury potatoes CêlaVíta
A knob of butter
Small splash of milk
150 g flour
75 g grated cheese
200 g endive
2 teaspoons mustard
generous pinch of salt and pepper
Bring a pan of water to the boil, add the potatoes and cook for about 20 minutes. Drain and mash them together with the butter, milk, mustard, pepper and salt. Finally add the endive, cheese and egg. Then add the flower. If your stew mixture is still very soft, add a little extra flour.
Form cakes with your hands and place them on a plate with a layer of flour or spoon the stew directly into a pan with a little butter. Bake the potato cakes for about 3 to 5 minutes on both sides until they are slightly brown and crispy.
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Source: Leukerecepten by leukerecepten-nl.
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