Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 127

Makes 8

¹/₂ quantity of mashed potato

2 eggs, beaten

flour for coating

sunflower or groundnut oil for shallow-frying

For the sauce:

1 bunch of watercress, finely chopped

150ml/¹/₄ pint crème fraîche

1 egg yolk

salt and freshly ground black pepper

Mix the mashed potato thoroughly with the eggs and return to the fridge to firm up. Form the mixture into little cakes, about 5cm/2 inches in diameter and 1cm/¹/₂ inch thick, and coat them in flour. Heat a thin layer of oil in a frying pan, add the potato cakes and shallow-fry over a medium heat for about 5 minutes on each side, until lightly browned.

Meanwhile, heat the watercress, crème-fraîche and egg yolk together in a small pan, whisking gently. Remove from the heat before it boils and season to taste. Serve the potato cakes with the sauce poured around the edge.