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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