Wednesday, January 8, 2014

Palt: The Recipe

5 cups shredded drained potatoes
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 cups milk

Shred pototoes coarsely on a box grater. Drain thoroughly. I place a handful in a tea towel and squish and twist vigorously. Add flour and mix thoroughly. This is best done with your hands in the same manner (but more vigorously) as mixing ground meat. The mixture should have the consistency of ground meat when mixed. Shape into patties of equal size. 

Bring a  large pot of water to the boil. Add in the patties and boil until all patties are floating. Strain. 

Cut the patties into cubes and place in a saucepan. Add milk and saute until milk begins to thicken. Stir frequently to avoid scorching. Serve when all of the milk has thickened and is coating the palt. Consume with salt and pepper and copious amounts of butter. 

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