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Crispy Potatoes with Burrata and Summer Truffle
4
Servings
20
Preparation (min.)
20
Cooking (min.)
Ingredients
- 600 g of potatoes
- 1 burrata (250 g)
- 40 to 50 g of fresh summer truffle
- 250 g of cherry tomatoes
- 1 egg
- 2 tablespoons of flour
- A few fresh basil leaves
- Olive oil - Plantin
- Salt
- Pepper
Crispy Potato Cakes with Burrata and Summer Truffle
Fresh, melting, and crispy, these small potato cakes are topped with creamy burrata, cherry tomatoes, and fresh summer truffle. A simple and generous summer recipe, perfect for an appetizer or a light meal accompanied by a salad.
Cook this recipe with Plantin products
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Preparation
Prepare the Potatoes
Peel and then grate the potatoes. Place them in a clean cloth and squeeze them carefully to remove as much water as possible.
Form the Crisps
In a mixing bowl, combine the grated potatoes with the egg and flour. Season with salt and pepper, then form thin patties of even size.
Cook the Patties
Heat a drizzle of olive oil in a pan. Place the patties in the pan and cook for 4 to 5 minutes on each side, until they are golden brown and crispy.
Prepare the Topping
Cut the cherry tomatoes in half. Season them with a drizzle of olive oil, salt, pepper, and a few basil leaves.
Plate the Dishes
Place the potato crisps on the plates. Add the gently torn burrata and the cherry tomatoes. Finish with very thin slices of summer truffle and a few basil leaves. Serve immediately.
Plantin Chef’s tip(s)
To achieve crispy cakes, carefully squeeze out the grated potatoes before mixing them with the other ingredients. Add the summer truffle only at the time of plating, on the still-warm cakes, to preserve the delicacy of its aromas.
