Buttered Potato Cakes Veg
HT ACC 45mins
4 Hot Vegetables Accompaniment Vegetarian Gluten Wheat
Clarified Butter (see below)
tbsp Olive Oil
Peel and slice the potatoes paper thin. Rinse well under cold water to remove
the excess starch, then dry the slices thoroughly with
Combine the clarified butter with the olive oil, and divide half of it between 2
frying pans. Arrange the potato slices in the pans in
tight, overlapping circles, seasoning each
layer generously with salt and freshly ground black pepper. Continue
until all the potato slices are used, and pour the remaining butter and oil
over the top.
Cook the potato cakes over a low heat for 15 minutes, or until they are crisp
and golden brown underneath.
Turn them onto a plate, then slip them back into the frying pan, golden side
up. Cook for 10-15 minutes longer, or until the cakes
are golden brown all over and feel soft when
pierced with a skewer.
Cut each potato cake into 3 wedges and serve hot.
To clarify butter - put it in a small, thick-bottomed saucepan and
melt over a very low heat. The butter
will foam, the foam will fall gently to the bottom of the pan
leaving the clarified butter as clear oil. Pour the clarified butter into a
bowl, being careful not to disturb the
sediment. Keep covered in the refrigerator and use as
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