Mediterranean potato cakes
preparation time
45-60 minutes
Ingredients
– 1kg Floury Potatoes (Basic Potatoes – Kruimig kokend)
– 4 Thick slices of chorizo
– 6 Quarters of artichoke heart (jar or tin)
– 2 Eggs
– 1 Onion
– 2 tbsp Fresh goat cheese
– 4 tbsp Flour
– tsp Baking powder
– 1 tbsp Finely chopped oregano
– Olive oil
Preparation
Peel the potatoes and boil them in salted water until done.
Chop the onion, cut the chorizo into cubes and the artichokes into pieces.
Fry the onion in a pan with olive oil, add the chorizo and fry briefly. Then add the artichoke and let it stew for a while.
Drain the potatoes, add the goat’s cheese and mash into a fine puree. Mix the onion, chorizo, artichoke and oregano through the puree.
Preheat the oven to 170°C.
Separate the eggs and mix the yolks with flour and baking powder through the lukewarm puree. Stir into a smooth batter and let it cool.
Beat the egg whites until stiff and carefully fold into the batter. Make sure the puree is not too warm, so that the airy egg white retains its effect.
Put the batter in a piping bag, cut off the tip and pipe a nice tuft into each mold.
Bake in the oven for 30 minutes.
potato in recipe
variation option(s) choice of potato
