Prep time: 10 min | Cook time: 30 min | Ready In: 40 min
1-1/2 lbs. potatoes
pinch of nutmeg
2 tablespoons fresh parsley, minced, plus more for garnish
1/2 cup parmesan cheese, grated
salt & pepper, to taste
flour, as needed
olive oil or butter, as needed
plain bread crumbs, for dredging
Peel the potatoes and cut into quarters. Boil the potatoes in a pot of salted water to cover, until soft, about 30 minutes. drain and mash them well.
Combine the mashed potatoes, eggs, nutmeg, parsley, parmesan cheese, salt & pepper. Sdd enough flour (you may not need any) to allow the potatoes to hold their shape. Form into patties. If time allows, refrigerate for one hour.
Place the oil or butter in a large, deep skillet and heat over medium high. When nice and hot, dredge the cakes in bread crumbs and place in the pan.
Cook until brown on one side, about 5 minutes. Turn and brown the other side.
Garnish with parsley and serve.