Bulviu Maltiniai
(Fried Potato Patties) Recipe

Origin: Greece      Period: Traditional

Ingredients:

For the Dough:
1.4kg potatoes, peeled and quartered
4 eggs
90g (about) plain flour
5 tsp salt
6 tbsp butter for frying

Bulviu Maltiniai
(Fried Potato Patties) Preparation:

Method:

Bring 4l water to a boil in a large pan, add the potatoes and boil briskly, uncovered, until they are tender and can easily be pierced with a fork. Drain in a colander and set aside to dry thoroughly then either rice them or mash until smooth with a fork.

Add the eggs and salt and beat to combine then beat in 70g of flour. Add more flour, as needed, until the dough mixture holds its shape on the spoon. Turn the dough onto a floured work surface and pat into a thick rectangle. Using a floured rolling pin roll into a rectangle about 2cm thick, dusting it frequently with a little flour to prevent it from sticking to the rolling pin or board.

With a sharp knife, or a pastry wheel, cut 5cm wide strips all the way down the potato dough. Now slice these at a diagonal into 6cm wide diamonds. Gently score the top of each by forming shallow lines down the entire length.

Melt 2 tbsp of the butter in a heavy frying pan and when the butter foam has almost subsided add about 8 of the patties and brown for about 4 minutes per side (use a large spatula to carefully turn over when done on one side). Transfer to a plate to keep warm as you add more butter to the pan and cook more of the patties.

Serve hot as an accompaniment or with sour cream and chives or a hot chilli sauce.

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