Bavarian potato pancakes

Ingredients for 2 servings:

• 600 g potatoes, floury
• 2 eggs
• 20 g flour
• ½ tsp baking powder
• 2 pinches of nutmeg
• 10 stalks of chives, fresh or frozen
• some salt, possibly garlic salt
• 50 g Parmesan, grated, if desired
• 50 g mozzarella, grated, if desired

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tender, crispy baked potato pancakes. With chives, low-fat, alternatively with cheese, vegetarian

Cook the potatoes in plenty of boiling water (they should be soft enough to press through a ricer), drain, and let them cool. When the potatoes are no longer hot, peel off the skin. Preheat the oven to 160°C (320°F). Press the potatoes through a ricer. Add the eggs, flour, and baking powder and process for about 3 minutes. Wash and dry the chives, cut them into fine rings, add them to the potato and egg mixture along with nutmeg and salt (to taste), and mix well. If you like, mix the Parmesan and mozzarella cheese into the batter. Line a baking sheet with baking paper. Drop the batter into small heaps using two teaspoons and bake in the oven on the middle rack for about 45 minutes, until golden brown. Serve warm. Tip: Delicious in spring or summer with salads, but also with warm dishes with poultry or meat. Suitable as a main course for two or as a side dish for three to four people.