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Les Criques de Gramat
Potato cakes with ham and cheese
- Serves
2
- Difficulty
Easy
Published 1991
Gramat is a sprawling market town built in the pale local limestone on the top of the Causse de Gramat in the Lot. Use floury old potatoes – waxy ones have too much moisture and alter the texture of the cakes which then tend to stick to the pan.
Ingredients
350 g 12 oz 100 g 3½
Method
Grate the peeled, raw potatoes on a medium grater over a clean tea towel. Pat them dry and transfer to a mixing bowl. Add the diced ham, cheese, garlic and seasonings. Lightly beat the egg and stir into the mixture until you have a softish ball. Divide this into four balls, then flatten them to a thickness of just under 2.5 cm (1 in) having first floured your hands. Dip the cakes into more flou
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