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Watercress Potato Cakes

Ingredients

Conversions to European measurements can be found here!

For 4 people

4 cups (about 8 medium sized) Yukon Gold Potatoes
1 cup rinsed chopped fresh watercress
2 eggs
¼ cup milk
¼ cup flour
¼ cup olive oil or butter
salt and pepper
1 cup sour cream

Procedure

Boil the potatoes in 8 cups of salted water cook for about 20 minutes or until you can easily slide a fork in and out of the potatoes. When they are done mash them with the milk, eggs, salt, pepper and flour. Mix in the watercress at the end and form the mash into little patties about ½ inch think and the diameter of a burger.

Fry the potato cakes in olive oil or butter for about 3 minutes per side or until golden brown.

Serve with a dollop of sour cream and a little fresh watercress to garnish.