| How To Cook: |
|
|
1. Leave the grated potatoes until they are covered with their own liquid, then drain this off and add a rather smaller amount of milk.
|
2. Combine with the salt mixed with the crushed garlic and add pepper to taste and the marjoram, if used.
|
3. Finally mix well with the flour.
|
4. Grease a girdle or heavy frying pan with some oil and drop in spoonfuls of the potato mixture, spreading it out thinly.
|
5. Fry on both sides until brown and crisp and serve very hot - if allowed to cool they lose their flavor.
|
6. Lettuce or other salad makes a good accompaniment.
|
