Oven-baked potato pancakes

Ingredients for 4 servings:

• 750 g mashed potatoes
• 2 carrots
• 1 m.-sized onion(s)
• 3 stalk(s) Celery
• 400 g peas, frozen or freshly shelled
• 3 eggs, size M
• 2 tbsp flour
• salt and pepper
• nutmeg
• Cheese, grated
• n. B. Fresh herbs of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Recycling leftovers

Dice the celery, carrots, and onions into small cubes (I use a Nicer Dicer with the small attachment). Bring water to a boil and blanch the vegetables for about 2-3 minutes, then rinse with cold water. In a large bowl, mix the mashed potatoes, vegetables, eggs, and finely chopped herbs (whatever you have on hand: chives, parsley, lovage, chervil, tarragon, etc.) well and season generously with salt, pepper, and nutmeg. Gradually add the flour until you have a dough that’s easy to work and not too wet and not too dry. Preheat the oven to 180°C (top/bottom heat). Shape the mixture into small flatbreads, place them on baking sheets lined with baking paper (I used two), and sprinkle with grated cheese. Bake the flatbreads in the hot oven for about 45 minutes, or until golden brown. This recipe is highly adaptable. When it comes to vegetables, the Rumfort principle applies: whatever’s lying around and needs to be used, goes in. For a vegetarian dish, you can serve it with herb curd and salad, and the cookies also work well as a side dish to grilled meat or sausage.