Title: Milhassous (Correzian Potato Cakes)
Categories: Side Vegetable Pork French
Yield: 6 Servings

2	kg	Potatoes
2	tb	Flour
100	g	Onion
1		Leek, white part only
150	g	Bacon
1	sm	Egg
2	tb	Parsley; chopped
		Salt
		Pepper
OPTIONAL
		Sorrel; chopped

Peel the potatoes and grate them on a coarse cheese grater - (you do NOT want to get slivers of potatoes, but to reduce them to a sort of fibrous puree). As you go, place the grated potato puree into a sieve to allow them to lose much of their liquid. When all the potato has been grated, chop the bacon finely and fry it until just beginning to crisp up. Remove from the pan and place in a large bowl. Chop the peeled onion finely and add to the bacon, clean the leek and chop the white finely, add that too. Chop the parsley and add it in turn to the bowl. Lightly squeeze the potato puree to extract a bit more water, and tip the puree into the bowl. Add the egg and mix all together. Now, stirring continuously, sprinkle over sufficient flour to bind all together. Old potatoes that have been stored a few months will require less flour than newer ones. Season to taste with salt and pepper. Preheat oven to warm (150C 300 F). In a large frying pan, heat a thin layer of oil. When really hot (just short of smoking) add the potato mixture in dollops of about 2 tbs. Immediately flatten out into round cakes about 1/8" (3-4mm) thick. Continue adding dollops and flattening them until the bottom of the pan is covered. Leave cooking over high heat, for about 3 minutes or until the first side is nicely golden, the cakes will detach after a minute or so, if they have stuck to start with. Turn the cakes and cook the other side about 2 minutes or until golden in its turn. Remove the cakes to paper towel to absorb excess oil, and add more oil if needed to the pan. Place cakes uncovered on a tray in the oven to keep warm and carry on until all the "batter" is used. The recipe as given should make around 20 or so 4" diameter cakes.

These potato cakes are used in the Correze as an accompaniment to rich casseroles of game and wine such as salmis or civet. They should be crisp on the outside and soft inside.

Traditional Recipe adapted by IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 11 Jan 97 National Cooking Echo Ä

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