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Potato Cakes with Tête de Moine AOC |
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Makes 40 cakes
- 400 g 400 g firm cooking potatoes (Charlotte potatoes are a suitable variety)
- 2 spring onions, sliced into thin rings
- 1 egg
- salt, pepper
- rosettes Tête de Moine
- 40 rosettes de Tête de Moine
- radishes, trimmed and finely chopped, to garnish
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Directions:
| Peel and grate the potatoes. Pat the grated potatoes firmly with a kitchen towel to absorb excess moisture. Mix with the onions and the egg and season to taste. |
| Drop tablespoons of the mixture onto a baking sheet lined with parchment paper; flatten each mound into a round cake. Preheat oven to 200 °C. Bake for 15–20 minutes on an upper rack; remove from oven. Cool slightly. |
| Arrange the potato cakes on a plate or a rack. Top each cake with a rosette of Tête de Moine and garnish with chopped radish. |
| Prepare ahead: Make the potato cakes the night before; keep them covered and cool. Reheat in the oven for 5–10 minutes at 200 °C, then top with Tête de Moine. |
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