The rasp cake is the Scandinavian variety of our potato cakes. Although the ingredients are similar, it tastes quite different.
Peel the potatoes and grate them on a coarse grater in a suitable bowl. Chop the washed chives into small pieces.
Mix the grated potatoes with the chives, salt and a little pepper.
Heat 1 tbsp of oil and 1 tbsp of butter in a large frying pan. For each tart, place 2-3 tbsp of potato mixture in the frying pan and flatten into thin patties with a spatula. Toast the potato cakes over medium heat for 2-3 minutes on each side until crispy.
Bring to the table immediately!
the cakes full of fat, brown badly and lie heavy in the stomach.
Per person about 1720 joules / 410 calories.
Our tip: Always use fresh chives if possible!
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