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Potato Cakes with Ricotta & Chives
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 1997
A simple but great-tasting vegetable dish to serve with meat or fish, or even as a breakfast accompaniment. Try the potato cakes for brunch, topped with a poached egg and Hollandaise sauce as a variation on eggs Benedict.
Ingredients
675 g 1½ lb 50 g 2
Method
Cook the potatoes in their skins in simmering salted water until tender, then drain well. Peel and sieve while still hot; you will need
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