Salad of Potato Cakes with Chives

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Like many excellent ways of cooking potatoes, this comes from Germany. These flat crisp discs are excellent on their own or as an accompaniment to meat dishes. They can be used, too, to make an excellent first course. By taking any salad leaves available in early spring from the garden – overwintered spinach beet, sorrel, lamb’s lettuce, radicchio – and turning them in a pungent dressing of lemon juice and a nut oil, and then using two potato pancakes per person to make a kind of sandwich of the salad, something very beautiful can be created on the plate. Don’t make it like a set piece; allow the arrangement to be free. Decorate with little pieces of chervil.


  • 1 lb (450 g) potatoes, peeled and grated
  • 2 shallots, finely chopped
  • 3 egg yolks, beaten
  • 2 tablespoons chopped chives
  • Sea salt and freshly ground black pepper
  • Peanut oil for frying
  • Salad leaves
  • Lemon juice
  • Walnut or hazelnut oil


Wash the grated potato and dry well. Mix with the shallots, the egg yolks, the chives and the seasoning. In a wide frying pan heat the peanut oil and, taking little handfuls of the potato mixture, press down to form flat circles in the hot oil. Fry until brown on both sides.

Meanwhile have the salad leaves well washed and tossed in enough lemon juice and nut oil to flavour them well. When the potato is cooked, serve as suggested above.

‘Erdappelgrutze’ were potato noodles made by the peasants of northern Germany at the end of the eighteenth century. The pulp was pressed through a mill and dried. The noodles were sometimes used in breadmaking. The idea was resuscitated by the Nazis.

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