Potato patties

Golden Czech potato patties with garlic and marjoram — crisp outside, fluffy within, and ready in about 30 minutes.

Ingredients

• potatoes500 g
• plain flour100 g
• garlic2 cloves
• eggs1 pcs
• marjoram1 tsp
• salt1 tsp

Method

1. Boil and mash potatoes. Peel and quarter the potatoes, then boil in salted water for about 12–15 minutes until completely tender when pierced with a knife. Drain well and mash until smooth — any lumps will make shaping harder, so take your time.
2. Mix the dough. Leave the mash to cool for a few minutes, then beat in the egg, crushed garlic, marjoram, salt, and flour. Mix until you have a soft, slightly sticky dough that holds its shape when pressed.
3. Shape the patties. Dust your hands and work surface lightly with flour. Divide the dough into 8 equal portions and press each into a round patty about 1.5 cm thick — keep them even so they cook at the same rate.
4. Fry until golden. Heat a thin layer of oil in a wide frying pan over a medium heat until shimmering. Add the patties in a single layer without crowding and fry for 3–4 minutes per side until deep golden and crisp — resist moving them early or they'll stick.
5. Drain and plate. Lift the patties onto a plate lined with kitchen paper to blot any excess oil, then serve straight away while the outside is still crisp and the inside fluffy.

Safety & hygiene Important

• Handle raw egg carefully. Wash your hands after cracking the egg into the mixture, and make sure the patties are cooked through to the centre before serving — they should feel firm rather than squidgy when pressed.
• Hot oil splashing. Lower the patties gently away from you into the hot oil to avoid splashes, and keep a lid nearby in case the oil spits.