Sächsische Kartoffelpuffer (Potato Scones)

For the coming dark times I’ll share one of my most favourite recipes with you – Saxonian Potato Scones

For 2 people take

3 big yellow potatoes

 

1,5 cups of flour

grate about a teaspoon full of onion

& 1 pinch of salt

So first peel & grate the potatoes, I like to use the rougher 3mm grater, but you can also use the small 1mm one.

Take a clean kitchen towel (I prefer cotton) and wring the grated potatoes over a bowl until they are dry

Mix the grated potatoes with the flour and the onions (if this is too dry add a little of the starchy potato water from the bowl) the dough must be sticky and not too dry

Take a frying pan heat it up with a Tablespoon of Sunflower Oil (or Olive Oil)

Turn the flame down and bake the scones until they are golden brown on each side

Serve: warm with apple sauce or soured cream

Tip: You can freeze the scones and reheat them in the toaster on the defrost setting for breakfast

Variation Asia Style:

I ate this variation in Korea and really loved it

Start the dough as above then add

1 small grated carrot

1/4 thinly sliced leek

Optional: you can throw in a handful scampi or thinly sliced squid

mix underneath the dough and proceed as described above

Serve: with a dip 2 Tablespoons Soy Sauce & 1 Tablespoon Roasted Sesame Oil


 

 

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