This mix (rosemary and emmenthal) makes the cakes sweet and delicate.
Next time I’ll try with pecorino cheese.
- medium potatoes, 6
- whisked eggs, 2
- grated parmesan, 3 tablespoons
- diced emmenthal, 100 gr
- rosemary, 2 springs
- flour, 2 tablespoons
- breadcrumbs, 5 tablespoons
- extravirgin olive oil
Boil the potatoes and mash them with a fork.
Preheat the oven at 180°.
Add all the other ingredients and mix thoroughly until you have a well blended and firm mixture.
If it is still too soft, add some breadcrumbs more, but little by little, because they harden it all at once.
Make some potatocakes and press them into breadcrumbs once more, put them in a greased baking-tin and sprinkle them with some extra virgin olive oil
Bake them for 25 minutes, turning to grill for the last 5 minutes.