The festive season is basically here, from here to Christmas we’re booked for dinners basically every weekend day. Tomorrow for example we’re going to a friend’s company dinner. The funny thing is we’re not part of the company but he’s a lawyer and since in the office it’s only him and his secretary, he always bulks up the guest list by multiplying it by five or six times. Although I really like these social events, I know I won’t really be able to stick to my usual vegetarian way (I don’t like to be the fussy guest) and so I aim to enjoy every bit of my meals. One thing I couldn’t live without except from cheese? The super fun and versatile potatoes! It Italian the saying goes: “In cucina la patata è regina.” In English this translates as “In the kitchen the potato is queen.” I totally agree so here is an easy and oh so crispy carrot and potato cakes recipe.
Carrot Potato Cakes
Recipe for 4/ about 16-20 units
Prep time: 20 min.
Cook time: 15-20 min. per batch
400 g potatoes (peeled)
200 g carrots (peeled)
3 tbsp. cream
1 small onion
1/3 tsp. salt and pepper
1 small tbsp. thyme leaves
Vegetable oil or roasting butter
Heat oven at 70°C.
Using a medium holed grater, grate the potatoes and the carrots, and then place them in a clean tea towel and squeeze out most of the moisture.
Finely chop the onion and add it to the potatoes and carrots along with the cream, thyme leaves, salt and pepper and mix all the ingredients together.
Place a non-stick pan on a medium heat and add about 1 tbsp. oil or butter to heat. Take a tablespoon of the grated vegetable mix and place it in the pan, using the back of the spoon to flatten the cake. Cook for about 7-10 minutes per side, until the cakes have browned on both sides. Work in batches and once the cakes are ready, place them in the oven to keep them warm while preparing the rest. The pan I used has a 22-24 cm diameter and I could fit about 5-6 cakes per batch.
Serve as a side dish or as an appetizer, maybe with a yoghurt dip.