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Taste the
Czech Republic!

We are pleased to invite you for a journey through the world of Czech and Moravian gastronomy, which will take you through the selection of traditional recipes from 16 regions of the Czech Republic.

If you just do not have time or you are not in the mood to try our recipes in your own kitchen, look for restaurants and pubs bearing the Czech Specials logo.

This certificate guarantees you that on their menus you will find at least one national and one regional specialty. As a symbol of the Czech cuisine, Master Chefs chose roast sirloin in cream sauce and when you will be wandering through the Czech lands, you will discover other delicacies typical of the area in which you will be at that moment.

Often it will be simple and yet very tasty meals, because that is also the aim of the Czech Specials project - to go back to the roots and with a few quality ingredients to create delicacies that will turn the Czech and foreign guests into passionate culinary tourists.



Potato cakes

What's the most important thing to know when making potato cakes? Serve them straight out of the frying pan! The perfect crispy potato cake is at its best when still hot, and the longer you leave them, the softer they become and the more they lose their best feature (crispiness).
Number of portions:     4
Preparation time:     30 min
Cooking time:     20 min

    0.5 kg potatoes
    0.5 dcl milk
    100 g fine flour
    1 egg
    2 cloves garlic
    pinch salt
    2 dcl oil or 200 g fat for frying


Finely grate the peeled and washed potatoes, then leave to stand for a while. Pour off any liquid that may gather at the bottom of the bowl. Add the milk, flour, eggs, grated garlic, salt, marjoram (which you should rub between your fingers) and pepper. Mix well. Pour some oil into the frying pan (you could use lard as an alternative) and put on the heat. Fry the potato cakes on both sides until golden brown. Remove excess oil by leaving them on a napkin, then serve.