Ingredients (4)
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potatoes
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seasoning
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courgettes
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oil
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Method:
Use one large potato per person and grate coarsely. Press out the water and season generously with salt, black pepper and chopped fresh herbs. Divide the grated potato in half and add a little grated courgette to one half (pat the grated courgettes until dry). Pour enough oil into a pan until 5 ml deep and heat. Place a ring mould in the oil. Spoon a little of the grated potato mixture into the ring mould and fry until crisp and golden brown underneath. Drain on paper towelling and serve immediately.
