{"id":308,"date":"2026-09-28T21:24:27","date_gmt":"2026-09-28T21:24:27","guid":{"rendered":"https:\/\/sikag.com\/?p=308"},"modified":"2026-09-28T21:24:27","modified_gmt":"2026-09-28T21:24:27","slug":"galettes-de-pommes-de-terre","status":"publish","type":"post","link":"https:\/\/sikag.com\/?p=308","title":{"rendered":"galettes de pommes de terre"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><span dir=\"auto\">*Ingr\u00e9dients *<\/span><\/p>\n<div class=\"code-block code-block-1\">\n<div id=\"div-gpt-ad-1773517845515-0\" data-google-query-id=\"CIXkiYeRkpcDFdlEVQgdQeckog\">\n<div id=\"google_ads_iframe_\/23317359763\/4_0__container__\"><\/div>\n<\/div>\n<\/div>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *Base de pommes de terre :*<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 3 pommes de terre moyennes ~ 500 g, bouillies et \u00e9cras\u00e9es (refroidies compl\u00e8tement \u2013 \u200b\u200bimportant)<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1 gros \u0153uf<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 2 cuill\u00e8res \u00e0 soupe de farine d&#8217;avoine ou de farine de pois chiches<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 2 cuill\u00e8res \u00e0 soupe de persil ou d&#8217;aneth frais, hach\u00e9<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1 petite gousse d&#8217;ail, hach\u00e9e<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *Assaisonnement anti-inflammatoire :*<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1\/2 c. \u00e0 th\u00e9 de sel marin<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1\/4 c. \u00e0 th\u00e9 de poivre noir<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1\/4 c. \u00e0 th\u00e9 de curcuma + une pinc\u00e9e de poivre noir<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1\/4 c. \u00e0 th\u00e9 de paprika<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1 cuill\u00e8re \u00e0 soupe d&#8217;huile d&#8217;olive vierge extra pour la po\u00eale + 1 cuill\u00e8re \u00e0 caf\u00e9 pour le m\u00e9lange<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *Pour Pan :*<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 2 \u00e0 3 cuill\u00e8res \u00e0 soupe d&#8217;huile d&#8217;olive ou d&#8217;huile d&#8217;avocat pour une friture l\u00e9g\u00e8re<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 Facultatif\u00a0: 1 cuill\u00e8re \u00e0 soupe de levure nutritionnelle pour un go\u00fbt fromager sans fromage<\/span><!--nextpage--><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">*Instructions *<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 1. Pr\u00e9paration des pommes de terre\u00a0: Faire bouillir les pommes de terre avec la peau jusqu\u2019\u00e0 ce qu\u2019elles soient tendres, les \u00e9goutter, les laisser refroidir compl\u00e8tement, puis les peler et les \u00e9craser. Ne pas utiliser de pur\u00e9e chaude\u00a0; la pur\u00e9e froide conserve sa forme, comme sur l\u2019image.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *2. M\u00e9langer\u00a0:* Dans un bol, ajouter la pur\u00e9e de pommes de terre refroidie, l\u2019\u0153uf, la farine d\u2019avoine, le persil, l\u2019ail, le sel, le poivre, le curcuma, le paprika, 1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019huile d\u2019olive et la levure nutritionnelle (facultatif). M\u00e9langer d\u00e9licatement jusqu\u2019\u00e0 ce que le tout soit homog\u00e8ne.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *3. Fa\u00e7onnage\u00a0:* Humidifiez vos mains, prenez 2 \u00e0 3 cuill\u00e8res \u00e0 soupe de m\u00e9lange, formez une galette ovale et \u00e9paisse comme sur l\u2019image \u2013 environ 2,5 cm d\u2019\u00e9paisseur et 7,5 cm de long. D\u00e9posez-la sur du papier sulfuris\u00e9.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *4. Refroidissement\u00a0:* Placez les galettes au r\u00e9frig\u00e9rateur pendant 15 \u00e0 20\u00a0minutes. Cela \u00e9vite qu\u2019elles ne se cassent et permet d\u2019obtenir une cro\u00fbte dor\u00e9e.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *5. Chauffer la po\u00eale :* Chauffer une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen, ajouter 1 cuill\u00e8re \u00e0 soupe d&#8217;huile d&#8217;olive.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *6. Cuisson \u00e0 la po\u00eale\u00a0:* Faites cuire 3 galettes \u00e0 la fois, 4 \u00e0 5 minutes de chaque c\u00f4t\u00e9, jusqu\u2019\u00e0 ce qu\u2019elles soient bien dor\u00e9es comme sur la photo. Ne les retournez pas trop t\u00f4t. Retournez-les une seule fois avec pr\u00e9caution.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *7. Ajouter de l&#8217;huile au besoin\u00a0:* Essuyer la po\u00eale, ajouter 1 cuill\u00e8re \u00e0 soupe d&#8217;huile pour la fourn\u00e9e suivante. Ne pas faire frire \u00e0 grande friture.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *8. \u00c9goutter :* Placer sur du papier absorbant ou une grille m\u00e9tallique 2 min.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *9. Service :* Servir chaud avec un accompagnement de yaourt au concombre, de chutney vert ou de tranches d&#8217;avocat.<\/span><\/p>\n<p class=\"wp-block-paragraph\"><span dir=\"auto\">\u2013 *10. Conservation\u00a0:* Conserver au r\u00e9frig\u00e9rateur dans un r\u00e9cipient herm\u00e9tique pendant 3\u00a0jours, r\u00e9chauffer \u00e0 la friteuse \u00e0 air chaud ou \u00e0 la po\u00eale pendant 3\u00a0minutes pour les rendre croustillantes. Cong\u00e9lation\u00a0: congeler les galettes crues entre deux feuilles de papier sulfuris\u00e9, cuire directement congel\u00e9es pendant 2\u00a0minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>*Ingr\u00e9dients * \u2013 *Base de pommes de terre :* \u2013 3 pommes de terre moyennes ~ 500 g, bouillies et&hellip;<\/p>\n","protected":false},"author":1,"featured_media":309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308"}],"version-history":[{"count":1,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":310,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions\/310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/media\/309"}],"wp:attachment":[{"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}