Apple and potato cakes with fig compote

Ingredients for 4 servings:

• 8 figs
• 3 tbsp almonds, sliced
• 150 ml cherry juice
• 1 tsp cardamom, whole pods
• 1 vanilla pod(s)
• 2 tbsp honey
• 3 large potatoes
• 2 apples
• 2 egg yolks
• Salt
• nutmeg
• Oil for frying
• some mint, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the fig compote, peel and quarter the figs. Lightly roast the almonds in a non-stick pan without fat. Pour the cherry juice into a saucepan, gently press the cardamom pods and add them, and bring the juice to a boil. Split the vanilla pod lengthwise and scrape out the seeds. Stir in the seeds and pod with the honey, and let the cherry juice reduce slightly. Pour through a sieve, then add the figs and almonds to the juice. For the apple and potato cakes, peel the potatoes and finely grate them. Squeeze out some of the potato mixture, collect the juice, and set aside. Peel, halve, core, and finely grate the apples. Add them to the potatoes, mix well, and season with a pinch each of salt and nutmeg. Carefully drain the potato juice, reserving any starch that has settled at the bottom, and add it to the potatoes. Stir in the egg yolks. Heat some oil in a pan and fry the potato and apple mixture into small cakes in batches. Drain on kitchen paper. Serve the fig compote and cakes on plates and garnish with mint. Serve with chocolate ice cream.