This traditional peasant dish is known by a variety of Hungarian names – bandurák, bere, cicedli, cicege, hadi rántotta, krumplibaba, lapcsánka, lepkepotyi, macok, pacsni, recsege, rösztike, tócsi… – and appears in at least as many variations.
With courgettes:
- 1 large courgette (shredded)
- 1 egg
- 2-3 T flour
- salt, pepper,
- basil
With potatoes:
- 4 large raw potatoes (shredded)
- 1 egg
- 2-3 T flour
- 2 cloves garlic
- salt, pepper
Combine all ingredients and brown on both sides in a small amount of oil until crispy.
Tip: Served with a little salad or ketchup, this dish makes an excellent stand-alone supper or an accompaniment for stewed vegetables.
