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Sesame and Herb Potato Cakes

for 4)

1kg (2 lbs roughly) Potatoes
30g (1 oz.) Butter
2 tablespoons Milk
1 Dessertspoon chopped Chives
1 Dessertspoon chopped Thyme
Plain Flour
2 large Eggs
110g (4 oz.) Fresh breadcrumbs
2 tablespoons Sesame Seeds

Peel the potatoes and cut them into even sized pieces so they will all cook at the same time.
Steam these over boiling water until they are cooked and very tender.
Mash well .
Heat the butter and milk together and beat into the potato.
Stir in the chopped herbs and season well with salt and fresh black pepper. Leave this cool completely.
With wet hands make the potato into the shape of small golf balls.
Put some flour on a plate, beat the eggs and put them on another plate.
Mix the sesame with the crumbs and put out on another plate.

Roll the potato balls in first the flour, then the egg and finally in the sesame and crumb mixture.
Now use a palette knife to flatten these balls gently into potato cake shaped patties.
Fry these quickly in hot olive or sunflower oil until browned and crisp on the outside.
Either eat these immediately or put onto a baking tray to put into a hot oven for 7 mts. to reheat just before you eat them.

These are delicious for brunch with a fry or with scrambled or poached eggs.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef