Potatoes cake, Hummus with olive oil

Potatoes cake, Hummus with olive oil

4 persons
30 minutes
5 minutes
Olive oil or Olives used : AOC Provence

Tips and tricks

Change also for Vallée des Baux de Provence or Aix-en-Provence PDO olive oil with a traditional taste !


  • For the hummus :
  • 300g canned chickpeas
  • 2 tbsp sesame seed cream
  • the juice of a lemon
  • 2 grated garlic cloves
  • 3 tbsp olive oil – traditional taste
  • For the potatoes cake :
  • 300g potatoes (with a firm flesh)
  • Olive oil – intense taste
  • 2 egg yolks
  • salt – pepper – nutmeg
  • 100g small prawns
  • Pour the breading : beaten egg – flour – breadcrumbs
  • Hummus : Drain the chickpeas and mix them thinly with the lemon juice, garlic, sesame seed cream and 2 tbsp of olive oil of the traditional taste. If the paste is too thick, add some water.

  • Potatoes cake: make a dry purée (if need be, cook on low to remove humidity). Oil and season. Add the egg yolks and mix well.
  • Make small balls of the size of a walnut. Make a hole in the middle of each ball, put a small prawn inside and close the ball.
  • Roll the balls in flour, then in beating egg (added of water, olive oil, salt and pepper).
  • Roll in breadcrumb.
  • Place in hot olive oil. Cook until the potatoes cake comes brown.
  • Serve with hummus, spread of Zâatar and olive oil with a traditional taste.

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