potato cakes

Ingredients for 2 servings:

• 300 g jacket potatoes, peeled, possibly from the previous day
• 20 g flour
• 1 egg(s)
• 30 g ground almonds
• 1 tsp dill, dried
• 1 tsp, leveled salt
• Pepper, freshly ground
• 1 garlic clove(s), if desired
• 1 pinch of nutmeg
• 10 g butter
• possibly grated cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

fine, low-fat, vegetarian

Grate the peeled potatoes finely. Do not use a blender, as this will make the mixture mushy! Mix with the other ingredients, except the butter, to form a dough and let it rest in the refrigerator for about 30 minutes. If the dough is still very runny, add a little more flour or almonds. Preheat the oven to 350°F (180°C). Fill 12 no-grease silicone muffin cups with a heaped tablespoon of the batter. Place a small knob of butter on top of each cake. Bake at 350°F (180°C) for about 20 minutes, until the cakes are lightly browned. The potato mixture can also be pan-fried in butter or oil. This will add a little more fat. The potato cakes are a light, vegetarian dish served with various salads or asparagus, but they can also be served as a side dish to fish or meat. They serve as a small appetizer for 4 people. You can also sprinkle the cakes with cheese before baking.