Free recipes · from Book 3, Leftovers Reinvented
Mamie's Crique (Ardèche Potato Cake)
Allergens: EGG SULPHITES Brands differ: always check the packaging of what you buy. Sauces made with vinegar or wine are tagged sulphites, to be safe.
My Mamie Jacqueline's crique, from the Ardèche: grated raw potato, garlic and eggs, fried flat like one big golden cake. A poor people's dish, simple but with spot-on flavours.
And the way Mamie served it: with a kiss on the head.
By Chef Aurélie, professional chef
Ingredients
| Metric | US | |
|---|---|---|
| Potatoes, raw | 1 kg | 2.2 lb |
| Eggs (large) | 3 | 3 |
| Garlic, crushed | 2 cloves | 2 cloves |
| Parsley, chopped (optional) | 1 handful | 1 handful |
| Oil | 3 tbsp | 3 tbsp |
| Red wine vinegar | 1 to 2 tbsp | 1 to 2 tbsp |
| Salt, pepper | to taste | to taste |
Equipment: a grater, a clean tea towel, a large frying pan with a lid.
Method
- Grate the raw potatoes, then squeeze them hard in a clean tea towel to get all the water out.
- Mix with the eggs, garlic, parsley, salt and pepper.
- Heat the oil in a large frying pan and press the mixture in flat.
- Cook 20 min over medium heat, until golden underneath.
- Flip it with a plate, then cook 20 min more with the lid on.
- Splash with red wine vinegar, in the pan at the end or on the plate, and serve.
Chef's tip Squeeze, then squeeze again: the drier the potato, the crispier the crique.
How to serve it
how we eat it at home
| Serve | With |
|---|---|
| Plain | Straight from the pan, with the vinegar |
| With a salad | Green leaves and a drizzle of balsamic glaze |