potato cakes

Ingredients for 4 servings:

• 600 g potatoes
• 30 g flour
• ½ tsp baking powder
• 3 eggs
• 70 ml buttermilk
• 1 tbsp sugar
• 40 g almond(s) (flakes)
• 4 tbsp oil
• Salt
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cheap and fast

Wash the potatoes, boil them in water with the skin on, and cook for about 25 minutes. Drain, rinse, and peel them. While the potatoes are still hot, press them through a ricer and let them cool for about 20 minutes. Mix the flour with the baking powder and fold into the potato mixture. Separate 2 eggs. Mix the buttermilk, 2 egg yolks, and 1 egg with the potatoes. Season with sugar, a pinch of salt, and nutmeg. Let it stand for about 10 minutes. Toast the flaked almonds in a non-stick pan without adding any fat, then fold them into the potato batter. Now beat the egg whites until stiff peaks and fold them into the potato mixture. Heat the oil in a pan and add 6 tablespoons of the batter in batches. Fry the potato cakes for about 3 minutes until golden brown, then turn them over and cook for another 2 minutes. Keep the cakes warm. Process the remaining batter in the same way. Serve with compote, if desired.