The general tradition in Europe these days is to fry a potato mixture in a greased frying pan, either as pancakes or as loose rösti.
Slow cooking them dry on a griddle or skillet is an older tradition and baking them in an oven probably began in the 19th century.
Adding broccoli was culinary genius.
In Lithuania they serve these cakes with sour cream and a hearty skanaus.
- 750 g floury potatoes, peeled, quartered
- 400 g broccoli, whole
- 100 g butter
- 1 egg, beaten
- 10 g fresh dill, chopped
Boil potatoes and broccoli in lightly salted water in separate pots. Drain potatoes, put in a large bowl with the butter, season. Drain broccoli, reserve some of the liquid, remove large and small stalks.
Mash potatoes with three tablespoons of broccoli liquid until smooth and creamy. When cool stir in an egg.
Cut broccoli into small pieces, stir into mash.
Season again and add dill.
Make 8 large balls or 16 small balls.
Make an indent in each ball, and place a small piece of broccoli into the centre, seal.
Lay balls on an oiled tray, flatten with a light pressing of the hand and bake for 30 minutes at 180ºC.