Potato cakes and cooking club #6
It’s been said before and I will say it again but sometimes the simplest things in life are also the best… Last night was our 6th session of our cooking club, with the fancy name of Kookclubbie (maybe we should come up with another name??) and it was great fun again, good cooking, lots of laughter and some serious things in between as well. The group is still in the original shape as it was a year ago when we started. One person left due to other priorities but we’re still with 14 men/women. The menu yesterday was:
- potato cakes with creme fraiche and trout eggs
- Mushroom veloute
- Lemon spoom
- Dorad with ovendried tomatoes and tapenade
- Creme brulee with icecream
The menu was fairly laid back this time, so we had some time to catch up with the news after New Years. Our cooking sessions are only once every two months, so while we do see some of the people on a more regular basis, others we only see at the cooking club, so that means lots of things to talk about! Saskia and I were responsible for the potato cakes and truth be told, she did most of the work. Lol.. 😉 I think I whisked the eggs, does that count for anything? To make up for that lack of eh… cooking, I made the potato cakes again today for dinner. They were totally delicious and they fit well within a budget too. Yesterday we had these with trout eggs but since those are fairly expensive I left them out today and we spiced up the creme fraiche with spring onions, mustard and some chili pepper instead. Also totally delicious!
These cakes are easy to put together and we’re having them tonight with some fresh mackerel fillets (with an orange and harissa glaze) and pak choi that will be quickly stirfried in the wok. All in all in a delicious dinner that costs a little and goes a long way. And it’s also within the budget for Mona’s living leaner challenge!
- 500 g potatoes
- 6 pieces egg
- 250 ml creme fraiche
- 6 pieces eggs hardboiled
- 1 spring onion
- 1 red chili
- 2 teaspoons mustard
- few teaspoons trout eggs
Peel and wash the potatoes and then grate them finely. Crack 6 eggs open and whisk together. Season with salt and pepper generously. Add the grated potatoes to the eggmix and stir everything together. Taste and add more salt and pepper if you want. If you do want to taste raw eggs, bake one cake and taste if it needs additional seasoning
Boil the other 6 eggs till hard. Peel and keep yolks and whites separate, mashing them finely with a fork.
Cut the spring onion and the chili pepper finely and stir through the creme fraiche together with the mustard. Add the trout eggs if you want. Since these are very salty, make sure you keep that into consideration when your seasoning your potatoes. Taste your creme fraiche mix and add seasoning where needed.
Heat a frying pan on medium heat, add oil to the pan and with a spoon form little rounds of your potato-egg mixture. You can use a baking ring if you want or go freeform. Bake until golden brown, flip and bake the other side until done and transfer to a baking tray.
Once all your potato cakes are done you can leave them on the baking tray until you're ready to eat. Heat them through in the oven and serve with the creme fraiche. Add the egg crumbles to your plate and - if using - you can also add some additional trout eggs too.