Potato pancakes / potato pancakes / baked with cheese

Ingredients for 2 servings:

• 1,600 g potatoes
• 2 small onions
• 160 g chickpeas, finely ground
• ½ tsp mustard seeds, ground
• ½ tsp ground pepper
• 2 eggs
• 400 g quark
• 250 g feta cheese
• 2 handfuls of cheese, grated
• 1 tsp herbal salt
• 1 tsp ground blue fenugreek

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grate the potatoes and onions in a food processor (disc 4), not too finely. Squeeze some of the mixture through a linen cloth, reserving the liquid but not discarding it. Finely grind the chickpeas with mustard seeds and pepper, add to the potato mixture, along with the eggs, quark, crushed feta cheese, spices and drained potato starch; mix everything together well. Using 2 tablespoons, which are repeatedly dipped into the potato water, place tablespoon-by-tablespoon heaps on a baking tray lined with baking paper and smooth them down slightly (with potato water). Bake for approx. 30-50 minutes in a preheated oven at approx. 190 degrees Celsius (375 degrees Fahrenheit) + to taste. Makes 3-4 baking trays. Or fry tablespoon-by-tablespoon in hot fat/oil.