Ça a l'air ben bon s't'affaire là !

J'ai testé ça hier. Super facile à faire et très bon !

Ingredients

• 2 medium russet potatoes, shredded
• ½ medium onion, finely chopped
• ¼ cup all-purpose flour
• 1 egg
• 1 cup oil for frying, or as needed
• salt and pepper to taste

Directions

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about ¼ inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a ½ inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

C'est intéressant ce truc. Ça doit être lié aux idées de Jean Pain.
Il ne manque plus qu'à récupérer la chaleur pour que ce soit encore plus efficace.

Ikea’s Swedish meatballs with cream sauce

Makes 16 - 20 meatballs

Ingredients for meatballs

• 500 grams (1.1 pounds) ground beef
• 250 grams (slightly more than ½ pound) ground pork
• 1 onion finely chopped
• 1 clove of garlic (crushed or minced)
• 100 grams (3.5 ounces) breadcrumbs
• 1 egg
• 5 tablespoons of whole milk
• Salt and pepper to taste

Ingredients for cream sauce

• Dash of oil
• 40 grams (1.4 ounces) butter
• 40 grams (1.4 ounces) plain flour
• 150 ml (5 fluid ounces) vegetable stock
• 150 ml (5 fluid ounces) beef stock
• 150 ml (5 fluid ounces) thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

Instructions for meatballs

1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

Instructions for cream sauce

1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
4. When ready to eat, serve with your favorite potatoes -- either creamy mash or mini new boiled potatoes.