Crispy Potato Patties (Tocinei)

Peel and crush the garlic. Grate two-thirds of the potatoes on the large grater and one-third on the small grater. Gently squeeze the potatoes to remove excess water. Add the eggs, salt, pepper, garlic, marjoram, white flour, and pour in the milk. Mix the composition well.

Heat some of the lard in a pan over medium heat. Using a ladle, pour the mixture into the pan and form a flat patty. Fry the patties on both sides until golden and crispy. If necessary, reduce the heat to prevent the mixture from burning.

If the mixture is too thick, you can thin it with a little milk or the water squeezed from the potatoes. Adjust the amount of garlic to your preference. The first patty is always for testing – taste it and add more salt, marjoram, or garlic if needed. Don't skimp on the lard; the patties should float in hot fat to fry evenly and absorb less oil.