Potato Cakes (galettes parmentier) Recipe

Ingredients :

4lb floury potatoes

5oz butter

2 egg yolks

2 tbsp ground almonds

3 portions Petit Suisse

1 tbsp cream

1 tbsp chopped parsley

freshly ground pepper

salt

1 tbsp oil

Peel and boil the potatoes. Drain and dry over a low heat, then mouli or sieve while still hot. Beat 1.5oz butter into the puree, and then the egg yolks, ground almonds, cheese, cream and chopped parsley. Beat to a smooth paste and season to taste. Roll out this dough to the thickness of 1/2 inch on a floured board and cut into rounds with a pastry cutter. Fry the potato cakes in the remaining butter and the oil over a moderate heat, turning to brown both sides.

Serves 8-10

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