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Potato and curd cakes

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Ingredients for 2 servings:

  • 600 g potatoes
  • 1 egg(s)
  • 3 tbsp flour, heaped
  • 150 g quark
  • Herbs, of your choice, chopped
  • salt and pepper
  • nutmeg
  • some clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash and peel the potatoes, then cook in boiling salted water for about 20 minutes. Let them cool slightly and then mash them. Stir in the remaining ingredients and season to taste. Fry in hot clarified butter until golden brown on both sides. The cakes are suitable as a side dish (serves about 4) or as a main course (I’d estimate 2), perhaps with a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato and curd cakes

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