Nick Riewoldt's German Kartoffelpuffer with Truffle

Nick Riewoldt's German Kartoffelpuffer with Truffle

Prep
20
Cooking time
5
Serves
4

Method

Wring out the liquid in the grated potatoes by placing them in colander and squeezing with your hands or by placing in a dish towel and wringing out the liquid.

Put drained grated potatoes in a medium-sized bowl with the onion, eggs, flour and salt and use hands to work it into a tacky mixture. Add more flour if needed. Use the mixture immediately.

Heat a few tablespoons of Cobram Estate Truffle Infused extra virgin olive oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.

Ingredients Chevron Icon

• 1 kg potatoes, peeled and finely grated

• 1 small yellow onion finely grated

• 2 large eggs

• 30 g all-purpose flour (or more if needed)

• 1 teaspoon sea salt

Cobram Estate Truffle Infused extra virgin olive oil for frying

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