Potato Cakes with Ricotta & Chives

Name: Potato Cakes with Ricotta & Chives
Yield: Serves 4
Ingredients: 3 (4) tablespoons clarified butter (see Tip) or vegetable oil; Salt & freshly ground black pepper; 675 g (1½ lb) potatoes; 75 g (3 oz, ⅓ cup) firm ricotta; 2 shallots, finely chopped; 50 g (2 oz, 4 tablespoons) unsalted butter; 1 egg; 1 egg yolk; 75 g (3 oz, ¾ cup) plain flour; 2 tablespoons chopped fresh chives; Freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

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) potatoes
50 g (2

Main course
Vegetarian

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 450 g (1 lb, 2