Ingredients
4 large potatoes, peeled, coarsely grated
2 tablespoons of dried “Herbes de Provence”; rosemary, fenel, basil, thyme, oregano, marjoram, and lavender (I prefer to add fresh herbs instead)
2 tablespoons of butter, room temperature (Olive oil is an option)
3 spoons of starch
3 spoons of mimolette cheese grated (or parmesan cheese)
1/4 cup of butmermilk
1 cup of processed onion
1 tablespoon sea salt
Preparation
Place all ingredients on a large bowl and mix it gently. Warm up a large pan on cook top add oil of your preference just so hashes wont stick, using a large spoon place 3 cake-portions at a time on the pan, cover it to cook under median temperature. Then flip cakes and cover so both sides can golden.
