Choosing cheese, piece of cake
Potato fritters with Brugge Old or Mature and spinach
4 pers.
45 min
- 300 g Brugge Oud or Brugge Belegen grated
- 600 g potatoes
- 5 eggs
- Dixmuda or Nazareth butter
- 200 g boiled ham in slices of +/- 0.5 cm
- 100 g smoked bacon in cubes
- 100 g young spinach
- 1 bundle of watercress
- 100 g mixed lettuce
- 3 Belgian endives
- vinaigrette
- pepper, salt and nutmeg
Preparation
- Cook the potatoes in water with a pinch of salt
- Mash the cooked potatoes with 3 egg yolks, nutmeg, pepper and salt.
- Blanch the spinach, season with pepper and salt, mix half of the mashed potatoes with the spinach.
- Mix the other half of the mash with 200 g grated Brugge Oud.
- Butter an oven tray and 8 baking rings with a 7 cm diameter and 6 cm height.
- Beat the eggs, season with pepper and salt
- Cut circles out of the ham by means of the baking rings.
- Fry the bacon
Building the stacks
Put the baking rings in the oven tray, then put in each baking ring in the order indicated below:
- 1 cm of spinach mash
- some grated Brugge Oud
- 1 slice of ham
- some bacon
- some cheese
- cheese mash
- beaten egg
Put the oven tray in a preheated oven at 180° and leave to bake for 15 min.
Finishing
Arrange on a plate and take the stack out of the ring, finish with mixed lettuce, Belgian endives, watercress and the vinaigrette.
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