Potato Cakes

For this purpose, raw potatoes are cut into fine strips on an appropriate slicer and seasoned only with salt and pepper.

Now in small heaps in a frying pan in a little oil very leisurely fried crispy on both sides. Here, too, it is absolutely important that the whole thing happens on low heat – not only to avoid the formation of acrylamide, but because otherwise the cakes do not cook through, burn on the outside, while they are still raw inside. Especially pretty variations: Mix grated carrots and onions into the potato strips, or beet and kitchen herbs – the colorful little cakes taste delicious.

Peel the potatoes and cut them into narrow strips on the appropriate grater. Season with salt and pepper. Heat the oil in a large frying pan. When it is hot, place small piles of potato strips in it, a little bit apart from each other, and press them a little bit flat, so that they are no bigger than the size of a hand. Shape with the frying spoon until nice and round, making sure that no strips stick out, otherwise they would burn too quickly. Roast slowly on a mild fire until the cakes are golden on one side at the beginning. Then turn them to the other side and bake them also on the second side. It is important that the cakes do not get too thick, otherwise they will still be raw inside, although they are already crispy on the outside.

Variations as desired: In this way, only 1/3 of the potato

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