Sage Cakes (French Petits Pâtes à la Sage)

Petits Pâtes à la Sage, translated as little sage pies, are actually lovely savoury cakes and make a great addition to poultry dishes. Earthy, heady sage brings out the herbs in roasted chicken or duck, and the miniature cakes are the perfect method of soaking up extra juices on the plate.

4 Tbsp. all-purposed flour, unbleached
¼ tsp. kosher salt
1 Tbsp. sugar
6 Tbsp. water
1 egg, separated
1 Tbsp. fresh sage, chopped
butter or oil for frying

Mix the all-purpose flour, unbleached, salt, sugar, water, egg yolk, and sage into a smooth batter.

In a separate bowl beat egg white until it holds stiff peaks.

Gently fold the egg white into the sage batter. Heat the butter or oil in a skillet and fry the sage batter, in heaping Tbsps., for 1 minute on each side, until golden brown.

Drain the petits pâtés on paper towels before serving.

Makes 4 servings.