4
Simple
0:30
Saffron Potato Cakes
The potato, the fourth most important food in the world, is a plant with virtually endless possibilities. Fried, mashed or boiled: The potato is an all-rounder that can be combined with a variety of aromas and spices – for example with saffron in the guise of crispy, fragrant saffron potato cakes. A fuss-free recipe with simple ingredients and precious MIASA saffron turns this well-known and popular dish into a surprising culinary delight. Combined with the short preparation and cooking time, this is sure to make the saffron potato cakes a hot favorite in your kitchen.
Ingredients
| 600 | g | potatoes | ||
| 1 | g | saffron threads |  | |
| Olive oil | ||||
| 3 | eggs | |||
| 1/2 | bunch | parsley | flat-leaf | |
| 1 | Pinch | salt | ||
| Pepper | freshly ground |
Preperation
Wash the potatoes, boil in salted water, peel and push through a potato ricer into a bowl. |
Put the saffron onto a saucer and into the oven for about 3 minutes. |
Wash, pluck and chop the parsley. |
Add saffron, parsley, eggs and olive oil to the potatoes and mix well. |
If required, add a little more olive oil and flour and season to taste with salt and pepper. The potato dough should be smooth and fluffy. Leave the mix to infuse for a while. |
Heat some oil or butter in a large frying pan. Add the dough ladle-by-ladle, smooth out and fry both sides on a medium heat until golden. |
Serve with a yoghurt dip and salad or use as a side dish. |