Potato and corn cake with matjes tartar
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 2 Eggs
- 400 g Potatoes
- 1 can(s) (425 ml) Vegetable corn
- 4 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 40 g clarified butter
- 4 Matie's fillets
- 2 medium-sized onions
- 1 collar Chives
- 2 TEASPOONS Lemon juice
- 1/2 (75 g) Becher Crème fraîche
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Lemon and chives
Directions
- 1
Boil the eggs for 10 minutes. Peel, wash and roughly grate the potatoes. Drain the corn. Mix potato grater, corn and egg yolk and season with salt, pepper and nutmeg. Heat the clarified butter in portions in a frying pan and bake small cakes.
- 2
Keep warm. Cut the matie into cubes. Peel and finely chop the onions. Wash the chives and cut into fine rolls. Mix the maties, onions and chives and season with lemon juice and pepper.
- 3
Rinse, peel and slice the eggs. Arrange potato-corn cakes, matie tartare and egg slices on plates. Refine with a dash of crème fraîche and sprinkle with pepper. Garnish with lemon and chives.
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