Last week I was in Bratislava, Slovakia, where we ate delicious artisanal goose liver (starter) and goose (main course). The goose liver came with potato pancakes (zemiakovÃ© lokÅ¡e). It was the inspiration for this starter.
Ingredients (4 portions):
- 250 gr potatoes
- 100 gr flour
- 200 gr poultry liver (I took turkey liver this time)
- 1 medium strong red pepper
- olive oil
- some fresh parsley and cilantro
- Cook the unpeeled potatoes, drain them and peel them.
- Rasp the potatoes, and mix them with the flour to a consistent dough. It may not stick to your fingers anymore, if needed, add more flour.
- Roll a sausage of the dough, and cut pieces of approximately 1cm of it.
- Make pancakes of about 10cm large of the dough (should be 8-10 pancakes).
- Fry the pancakes in a non-sticking pan on both sides without adding any grease.
- Cut the liver into thin slices.
- Chop the red pepper finely and remove the kernels.
- Heat olive oil in a pan, and bake the pepper and the liver slices on both sides on medium heat.
- The liver moisture will mix with the olive oil and the peppers to a delicious sauce for the potato pancakes.
- garnish with some parsley and cilantro.