Oven-baked potato cakes

Ingredients for 2 servings:

• 400 g potatoes, floury
• 1 piece(s) butter
• some milk, warm
• 1 m.-sized carrot(s)
• 2 sprigs of parsley
• 1 m.-sized egg yolk or large
• 75 g flour, gluten-free if required
• 1 tsp olive oil
• 2 tbsp cream cheese
• 2 tbsp Parmesan, grated
• some salt and pepper
• some nutmeg
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

low-fat, gluten-free possible, easy to prepare, uses leftovers

Peel and chop the potatoes, and boil them in salted water. Once cooked, drain well, press them through a potato ricer, and mash them with a knob of butter and a little warm milk. The mash shouldn’t be too thin. Let it cool completely in a bowl. In the meantime, preheat the oven to 180°C. Finely grate the carrot and finely chop the parsley. Add these and all the other ingredients to the cooled mashed potatoes and mix well. Season to taste. The mixture should still be sticky. Line a baking tray with baking paper. Pour a little olive oil into a small cup. Dip a tablespoon into the mixture, then scoop out a spoonful of the potato mixture and place it on the baking tray. Flatten it with the spoon. The oil helps the mixture release easily from the spoon and creates a crispy surface during baking. Once all the patties are on the tray, place them in the oven and turn on the fan. The patties are ready when they are (lightly) browned. Cooking time: 5-10 minutes, depending on the desired brownness. The coins are a great side dish with meat and vegetables, but also eaten plain with or without sauce and salad. Tip: The coins are very versatile; they can be mixed with diced bell peppers, spinach, broccoli, various herbs, nettles, or practically any kind of firm vegetables (no zucchini, eggplant, etc.; it won’t work with “soft” vegetables). The Parmesan can also be replaced with feta, and the cream cheese with crème fraîche or double cream. You can, of course, also add a touch of spice to the coins with chili. This recipe is also great for using up leftovers and is easy to prepare. The mixed mixture will keep for at least 2 days in the refrigerator. The coins also make a great addition to a party buffet.