FRIJE

Instructions

• 1.   Peel the potatoes.
• 2.   Dry them.
• 3.   Cut them into cubes.
• 4.   Cook them in a pot of salted water for 12 minutes.
• 5.   (Optional: Cut 100g of cheese (emmental) into cubes).
• 6.   Drain the cooked potatoes.
• 7.   Mash them to make a puree.
• 8.   Mix in order, the flour, eggs, then season (salt, pepper...).
• 9.   (Optional: Add the cheese cubes).
• 10.   Grease a pan with olive oil.
• 11.   Pour small rounds of potato mixture, thick enough.
• 12.   Let them brown on both sides.

Notes & Suggestions

• To accompany:
  Make a small vinaigrette with olive oil, vinegar, salt, pepper, and quartered cherry tomatoes. Serve with arugula, for example, and shavings of parmesan cheese.
• AMANDINE: steamed, in salads, and pan-fried.
  BELLE DE FONTENAY: steamed, in salads, and pan-fried.
  CHARLOTTE: pan-fried and in slow-cooked dishes.
  CHERIE: steamed, in salads, and in slow-cooked dishes.
  FRANCELINE: pan-fried and in slow-cooked dishes.
  NICOLA: in gratins.
  POMPADOUR: steamed and in salads.
  RATTE: steamed and in slow-cooked dishes.
  ROSEVAL: in salads, pan-fried, and in gratins.
  AGATA: in slow-cooked dishes and in gratins.
  AGRIA: as fries and mashed.
  BINTJE: as fries, mashed, and in soups.
  ESTIMA: fries and mashed.
  MANON: mashed and in soups.
  MONALISA: gratins and mashed.
  SAMBA: baked in foil.
• Serve on top like a sandwich with ham.

Nutritional information *