Hearty cakes with potatoes, parmesan and chives (four times different) with leaf salad

Name: Hearty cakes with potatoes, parmesan and chives (four times different) with leaf salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g large potatoes; 5 TABLESPOONS Oil; 2 Baby Romaine Salads; 10 stalks of chives; 1/2 TEASPOON medium hot mustard; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 25 g Butter or margarine; 200 g Flour; 1/4 TEASPOON Baking Powder; 2 Eggs (size M); 150 ml Milk; 50 g grated parmesan cheese; 7-10 Tbsp grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g large potatoes
5 TABLESPOONS Oil
2 Baby Romaine Salads
10 stalks of chives
1/2 TEASPOON medium hot mustard
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
25 g Butter or margarine
200 g Flour
1/4 TEASPOON Baking Powder
2 Eggs (size M)
150 ml Milk
50 g grated parmesan cheese
7-10 Tbsp grated nutmeg

Directions

1
##Peel, wash and grate the potatoes## Heat 1 tablespoon of oil in a frying pan and pre-cook the grated potatoes for 2-3 minutes, remove. ##Clean, wash and chop the salad##.
2
Wash the chives, shake dry and cut the stalks into small rolls. Mix mustard, 1/3 of the chives and vinegar, fold in 2 tablespoons of oil and season to taste with salt, pepper and a little sugar.
3
Melt the fat. Mix flour and baking powder in a mixing bowl. Add eggs, milk and liquid fat and mix to a smooth dough. Add potatoes, 2/3 ##chives## and parmesan and season with nutmeg, salt and pepper.
4
Heat 2 tablespoons of oil in portions in a large frying pan. Place 8 dough cakes (approx. 1 tbsp. dough each) in the pan and fry for approx. 3 minutes while turning. Remove, keep warm and fry 8 more cakes.
5
Mix salad and vinaigrette and arrange with the potato cakes.