Friday, 24 August 2012

Polish Potato Cakes

Although not as widely used as cereals, potatoes feature often in Polish recipes. They were introduced during the reign of Jan Sobieski, in the 17th century.

I substituted fromage frais for the soured cream in the original recipe, and omitted the butter and flour altogether for a low syn version. The half a syn in this recipe comes from the fresh breadcrumbs – I made one small slice into crumbs and used maybe only 1/5 of it. You can of course omit the breadcrumbs to make it syn free. 


Serves 4
½ syn on Extra Easy (see note above)

450g potatoes, peeled and cut into large chunks
1 large onion, chopped
3 tbsp fromage frais
2 egg yolks
1 egg, beaten
1 slice wholemeal bread from a 400g loaf

Cook the potatoes in salted water for 20 minutes until cooked through. Drain well and mash. Leave to cool a little. Meanwhile, sauté the onion in Fry Light until soft. Stir the onions into the mash with the fromage frais and a little water if necessary to get the consistency right. Mix in the egg yolks and season.

Shape into rounds, then flatten to make approximately 16 patties about 5-6 cm across. Place the patties on a greased baking sheet and brush with the beaten egg. Sprinkle some breadcrumbs over the top (see note above) and bake at 180°C for about 30 minutes until nicely browned. 


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