Curry cakes with raisins
Instructions
Peel the potatoes, wash and boil the pasta water and add a pinch of curry powder and salt.
Drain and mash with a fork.
Incorporated 70 g of butter cut into pieces to mashed potatoes and, little by little, add the sifted flour.
Knead the dough well, add the raisins, previously softened, fennel seeds and curry.
Add salt and pepper.
Roll out the dough with a rolling pin until you get a paste a finger and crop it to 7 disks-8 cm in diameter.
Grease and flour the baking and place the potato cakes.
Brush with the melted butter and, after a few minutes, brush with lightly beaten egg.
Sprinkle with a little coarse salt crushed with a pinch of fennel seeds.
Bake the cakes at 180 degrees for 15 minutes, until they will be golden.
Serve hot or warm.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 1 tablespoon of fennel seeds
- 1 tablespoon of curry powder
- 80 g of sultanas
- 1 egg
- 100 g of flour
- 120 g of butter
- Salt
- Pepper