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Reibekuchen Potato Cakes from Anja Dunk, Advent

Reibekuchen Potato Cakes from Anja Dunk, Advent


Cookery writer and Bird pal Anja Dunk has just released Advent, her latest book to celebrate the coming of Christmas.  
Anja shares two exclusive recipes with Birdfeed, and says of Reibekuchen Potato Cakes, "This is a snack that is equally as popular made at home or eaten from a kiosk on the street, these crisp little cakes are loved up and down the country. You can always tell in which kitchens Reibekuchen are being cooked because, no matter how cold it is outside, the windows will be flung wide open.

"The potatoes release quite a lot of starchy liquid when they are grated, but with the addition of flour and a couple of eggs this transforms into a batter, which is the glue that holds these little 'cakes' together.

"It's custom to eat these with Apfelmus (applesauce) and/or Rubenkraut (sugar beet syrup), but this sweet and savoury combination can seem a little odd to those who haven't grown up with it - a little like the American way of eating waffles, maple syrup and bacon together, I suppose."
1kg (2llb 3oz) potatoes, peeled and grated
1 onion, grated
4 tbsp plain (allpurpose) flour
Pinch of fine sea salt
2 eggs
Sunflower oil, for frying

Lay some kitchen paper in a dish.

Put the potatoes and onion into a large mixing bowl. Using your hands, mix them together until the onion is evenly dispersed. Sprinkle in the flour and salt and mix again so that everything is coated in flour. Now add the eggs and mix through.

Heat a 2mm/in depth of oil in a large frying pan (skillet) over a high heat. Once hot, spoon tablespoons of the mixture into the pan, flattening and spreading them a little with the back of a spoon. I usually fit 5 into the pan at once (1 in the middle and 4 around it). Fry on each side for 2-3 minutes until golden brown. You may need to turn the heat down a little if they are browning too quickly, and you might need to top up the oil in the pan halfway through cooking the batch.

Remove from the pan and place in the lined dish for a minute to soak up any excess oil.

Serve just at they are, or with apple sauce and/or Rubenkraut. They are also good with smoked salmon, goat's cheese or as a part of a fried breakfast. 
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