Once a humble peasant dish, Farcidure has become a beloved classic of Limousin gastronomy — dense dumplings of grated potato and buckwheat flour, traditionally simmered in a cloth or fried until golden.
Ingredients
- 1 kg potatoes, grated
- 150 g buckwheat flour
- 2 eggs
- 1 onion, finely chopped
- Handful of parsley, chopped
- Salt and pepper, to taste
Instructions
- Squeeze the grated potatoes to remove excess moisture.
- Mix with the buckwheat flour, eggs, onion, parsley, salt and pepper.
- Shape into small balls or patties.
- Fry in a little oil until golden on all sides, or simmer wrapped in cloth in salted water for 45 minutes.
Traditionally served alongside salad, cured meats, or a simple stew.
