Potato and cheese cakes

Ingredients for 4 servings:

• 200 g floury potatoes
• 200 g semi-skimmed cheese (e.g. Saint.Albray monastery cheese)
• 200 g toast bread
• 80 g sour cream
• 3 eggs, size M
• ½ onion(s), chopped
• 100 g smoked ham cubes
• 1 tbsp parsley, chopped
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. breadcrumbs
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

hearty and spicy

Boil the potatoes in their jacket potatoes, peel them, and mash them through a potato ricer. Cut the cheese and toast into small cubes and mix with the sour cream. Sauté the onion and bacon cubes in a small pan until translucent. Combine all ingredients in a bowl, add the eggs and seasoning, and mix well. If the mixture is too soft, add breadcrumbs. With wet hands, form small cakes or patties and fry in hot oil until golden brown. The cheesecakes taste great with a simple tomato sauce, with delicate creamed vegetables, or with a nice salad. Tip: If you make them smaller, they also make a good appetizer.