Crispy Potato and Egg Patties

Ingredients

• POTATO PATTIES
• 2 eggs
• 5 potatoes
• 1 carrot
• 1 bunch parsley, chopped
• 50 g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 5 tbsp cornflour
• 1 cup plain flour, for coating
• Vegetable oil, for frying
• Breadcrumbs, for coating
• Salt, to taste
• Black pepper, to taste
• PICKLE DILL SAUCE
• 150 g sour cream
• 2 tbsp mayonnaise
• 2 pickled cucumbers, finely diced
• Dill, finely chopped
• 1 garlic clove, crushed

Method

1. Boil the potatoes in salted water until tender.
2. Drain and leave them to cool slightly.
3. Mash the potatoes until smooth.
4. Finely chop the onion, carrot and garlic.
5. Melt the butter in a frying pan.
6. Sauté the onion, carrot and garlic until softened.
7. Mix the sautéed vegetables into the mashed potatoes.
8. Add one egg, parsley, cornflour, salt and black pepper.
9. Mix until the mixture is firm enough to shape.
10. Divide into small patties.
11. Place the flour in one bowl.
12. Beat the remaining egg in a second bowl.
13. Place the breadcrumbs in a third bowl.
14. Coat each patty in flour, then egg, then breadcrumbs.
15. Heat vegetable oil in a frying pan.
16. Fry the patties on both sides until crisp and golden.
17. Drain briefly on kitchen paper.
18. Mix the sour cream, mayonnaise, pickled cucumbers, dill and garlic.
19. Season the sauce with salt and black pepper.
20. Serve the hot patties with the pickle dill sauce.