Riftkoekjes

The riftkoekje is the much less well-known Dutch variant of the über-famous German Reibekuchen and Swiss rösti.

Dutch Cuisine chef Albert Kooy dug into the Gelderland and Limburg history of this crispy potato cake and gave it a Dutch update that fits his culinary movement promoting the New Dutch Cuisine, which Jonnie and Thérèse Boer also recently joined.

Peel the potatoes and grate them with a fine grater. Leave them to drain in a sieve. Then grate the shallot and mix it with the grated potato and egg yolk.

Heat plenty of oil in a frying pan. Using a fork, shape thin, flat pancakes with a diameter of 10 cm. Fry them on both sides until golden brown in oil that is not too hot, ensuring an even color.

Place the pancakes on paper towels to absorb excess fat and sprinkle with salt.