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Galletes de Pommes de Terre Potato Cakes

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“The potato cakes go well with all meats and broiled (grilled) or roasted poultry, even if already garnished with other vegetables. Once the potato gained acceptance, nineteenth-century French cooks had to invent interesting ways of preparing it. There was an infinite number of possibilities and, nowadays, chefs are still inventing new recipes. These potato cakes were once the star dish for vegetarians.”
READY IN:
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 potatoes, peeled and finely grated ((125 g) about 4 oz each)
  • to taste salt
  • 1 tablespoon peanut oil (groundnut)

Directions

  1. Divide the potato into 4 and shape into small cakes; season.
  2. Heat the oil in an 11 inch (28 cm) nonstick skillet.
  3. Add the potato cakes and cook over low heat, with the pan half-covered, for about 5 minutes.
  4. Turn the cakes and cook for 5 minutes, until golden and crispy.
  5. Serve immediately.

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