by Nick Tullius

The cakes should be eaten while crispy.  They can be served as an accompaniment to all sorts of dishes such grilled beef, lamb, etc.  A green salad would make a nice touch to the meal.

• 1 kg (approximately 2¼ pounds) of potatoes
• 1 nice onion
• 2 eggs
• 1 water glass of oil
• parsley, chopped
• salt
• pepper
• nutmeg

Grate the washed and peeled potatoes on a not-too-fine grater; drain and press the liquid out of them.

Mix the grated potatoes with 2 eggs, the finely chopped parsley and onions; season and stir the mixture.

Form patties with a tablespoon and slide them into a pan containing hot oil. Hold them down with the spoon while browning them on both sides.  

[Edited by Rose Mary Keller Hughes]

Last updated: 12/15/2025