I needed some energy before going to play tennis in the cold so I made these potatoes cakes served with leek and shiitake. The leek and the shiitake are thinly sliced and cooked slowly in a bit of olive oil. For the potato cakes, I gratted roughly 2 potatoes, mixed well with 2 battered eggs, added salt and pepper, and cooked both sides in a circle in a frypan greased with olive oil.
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