CookEat Recipe
Potato Brioche Cakes
Six brioche-shaped mashed-potato cakes seasoned with nutmeg and eggs, flour-dusted and oven browned.
Method
Steps
Step 1
Peel the eight potatoes and boil in approximately 1.9 L water with the first teaspoon of salt for the printed thirty-five minutes, or until tender. Drain thoroughly and mash into a clean bowl.
Step 2
Add the second salt measure, estimated white pepper, lightly filled nutmeg, two whole eggs and measured 14 g butter. Mix well with a wooden spoon for the printed five minutes.
Step 3
Spread the two tablespoons flour on a clean work surface. Divide the mash into six equal parts, roll lightly in that flour and shape each into a small brioche-like mound. Transfer to a lightly buttered clean baking sheet; drip a few additional drops of melted butter over each. The extra butter amount is not printed.
Step 4
Bake in a preheated hot oven for the printed eight minutes as a colour guide, continuing until golden and a clean thermometer reads at least 74°C in the centre of each egg-bound cake. Transfer to a clean warm dish without the historical folded napkin and serve hot.
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