Ingredients

2 Oranges

Method

Grate the peeled potatoes, squeeze as much water out of the potato as possible. Press it into patties and cook them in clarified butter. Keep warm on absorbent paper.

Slice finely the onions and toss them in olive oil with oregano, salt and pepper. Make a gastrique with the sugar and vinegar and cook in it the blanched zest of oranges - once ready, add it to the onions; we obtain a compote of onions, slightly bitter, which will revive the palate after the marinated meat.