Ingredients to Serve 8
- 2 lb. Russet Potatoes
- 2 Eggs
- 2 Tbs. Flour
- 1 Lg. Onion; chopped
- 2 Tbs. chopped fresh Parsley
- 3-4 strokes of grated fresh Nutmeg
- Salt and pepper – a pinch to taste
- ½ C. Peanut oil
In a bowl, grate the potatoes coarsely – removing water by pressing into an absorbent towel. Add eggs, onion, flour and herbs and spices. Mix well.
Oil a non-stick pan and heat to medium. Create patties from the mixture – thin for more crispy; thicker for softer. Set patties in oil to cook. Turn over halfway through cooking to cook both sides, when golden brown.
Enjoy as is with a green salad.
Brie goes wonderfully with the familiarly warm flavor – and a chutney can be a topper if you desire!