Name: Stuffed potato cakes with Crump
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 kg potatoes, peeled and chopped; ¾ cup gluten-free plain flour. Regular regular flour is also suitable; salt and pepper for taste; 100 g crump; 200 g vegetable broth; 1 chopped onion; 2 cloves of garlic,; 15 g dill, coarsely chopped; 1 tbsp dil; 1 pinch chilli flakes

Potato cakes - something different but not so challenging to make. A classic from the Baltics. ✨

Yields1 Serving

Prep Time30 minsCook Time10 minsTotal Time40 mins

1 kg potatoes, peeled and chopped

¾ cup gluten-free plain flour. Regular regular flour is also suitable

salt and pepper for taste

100 g crump

200 g vegetable broth

1 chopped onion

2 cloves of garlic,

15 g dill, coarsely chopped

1 tbsp dil

1 pinch chilli flakes

Add the diced potatoes to a large pan and cover with water. Bring to a boil, reduce heat and
simmer (20-30 minutes). Drain, puree and season well with salt and pepper. Let cool while
you prepare the filling.

Heat 1 tablespoon of oil in a pan and fry the onions for about 5 minutes. Add the garlic,
Crump, vegetable broth and chili flakes and season with salt and pepper if necessary. Bake
for about 15 minutes or until most of the liquid has evaporated. Remove from the heat and
stir in the chopped dill.

Mix the flour into the mashed potatoes and start shaping. Take a few tablespoons of dough
and flatten them into a flat loaf. Add about a tablespoon of the Crump mixture in the
center, then add more potato mixture and form into round potato cakes.

Heat a little oil in a pan over high heat. When the oil is hot, add the potato cakes and cook
for about 2 minutes on each side or until golden brown.
Enjoy!

Ingredients