PREPARATION:
Place the ground potatoes in a strainer and finely chop them.
Place the shredded potatoes in a paper towel or chiffon of your own choosing, and give them as much moisture as you can.
feasible.
Mixing the ingredients:
Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un great bol.
salt and pepper.
Make sure to thoroughly mix so all ingredients are evenly distributed.
Making the squares:
Spread the mixture of potato wedges on a flat surface or large plate, leaving about 1/4 of an inch in thickness.
Divide the aplati mixture into little carrés, about one piece on each side.
Frizzle the squares:
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