SWISS POTATO CAKES
500 g potatoes
1 tablespoon rice flour
salt and freshly ground black pepper to taste
oil for frying
Peel the potatoes and grate them into a bowl of cold water. Drain. Squeeze the potato shreds dry in a cloth.
Mix the potato with the eggs, flour and seasoning.
Heat the oil in a frying pan, drop tablespoon of the mixture in the oil, making the cakes as large as your desire. Spread it out in the pan and flatten it. When the underside is crisp and golden, turn it over and brown the top. Keep it warm while you make the rest.
SWISS CHARD WITH FETA
1 bag (300 g) swiss chard, chopped
1 onion, chopped
salt and pepper to taste
1 feta weel
Sauté onion, add swiss chard, salt and pepper and sauté till cooked. Crumb half the feta wheel in the swiss chard and allow the heat to melt it a bit.
After dishing up the swiss chard crumb the rest of the feta on top.
I combine the two recipes by stacking the swiss chard on top of the potato cakes and topping it off with the crumbed feta.
Recipe and photo: Nicolette Papas