potato pancakes

Ingredients for 2 servings:

• 400 g potatoes
• 1 tsp caraway seeds
• 1 onion(s)
• 1 egg(s)
• 2 tbsp Parmesan, freshly grated
• 2 tbsp parsley, flat, chopped
• 50 g bacon, streaky or Mettwurst or similar
• salt and pepper
• Pul Biber (leaf peppers)
• nutmeg
• Sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

from boiled potatoes

Wash the potatoes thoroughly and boil in salted water with the caraway seeds until tender. Drain and peel. Let the potatoes cool. Peel and finely dice the onion, mix it with a little oil in a microwave-safe container, and sauté in the microwave, covered, until translucent. At 700W, this takes 2-3 minutes; it’s best to cook it gradually, stirring occasionally. Do the same with the finely diced bacon or Mettwurst. This can also be done in a small pan, but I prefer to do it in the microwave because it’s faster and there’s less washing up. Mash the potatoes in a bowl with a fork, add the diced onion and bacon, Parmesan cheese, and parsley, and mix in. Then add the egg, season with salt, pepper, paprika, and nutmeg, and mix everything well; you should have a firm potato dough. Let it rest for about 20 minutes. Form the mixture into about 8 small balls and press them flat. Fry in hot sunflower oil over medium heat until golden brown and drain on kitchen paper. Serve as a side dish with anything that would also serve dumplings, or simply with sauce.