POTATO CAKES WITH ASPARAGUS AND PEAS

4 russet potatoes

3 small shallots, finely chopped

¼ tsp ground nutmeg

1 egg + 1 egg yolk

4 tbsp flour

Sea salt and freshly ground black pepper

A bunch of asparagus (3-4 per person)

1 cup fresh peas, shelled

Gruyere cheese

Dash of smoked paprika

A few sprigs of fresh chives

Dash of freshly grated lemon zest

1 tablespoon of sour cream per serving

Butter & olive oil for frying

Peel the potatoes and grate them into a large bowl. Add the chopped shallots, nutmeg, egg and egg yolk, flour. Season with salt and pepper. Mix well with a wooden spoon.
Heat the 2 tbsp olive oil and 1 tbsp butter in a sauté pan until sizzling hot, scoop about a tablespoon or one and a half tablespoon (depending on how large you want the cakes), flatten them with a spatula. Cook them on both sides until golden. Grate a teaspoon of Gruyere cheese on top. Place them on kitchen paper to absorb excess oil. Slice the asparagus spears in half. Sauté the asparagus in a pan with 1 tablespoon olive oil and 1 tablespoon butter, stirring gently. After 2 minutes add the peas. Season with salt & pepper. Add a few tablespoons of water and continue to cook until absorbed and asparagus and peas are tender yet al dente.

To serve:
Place the potato cake on a serving plate, place some of the asparagus and peas on top. Add a tablespoon of sour cream, season with salt & pepper and a dash of smoked paprika. Sprinkle with lemon zest and finely chopped chives.

Mimi Thorisson

Medoc, France

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