Potato cakes with young garlic

Ingredients for 4 servings:

• 3 large potatoes
• 70 g garlic, young, cleaned, cut into approx. 1 cm pieces
• 1 egg(s)
• 70 g butter
• some milk
• n. B. Herbs, fresh or dried
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Pastelitos de patata and ajos tiernos

Boil the potatoes, then peel and let cool slightly. Fry the garlic in a pan with the butter, but don’t let it get too brown. While the potatoes are still warm, either grate them on a coarse grater or press them through a potato ricer, depending on whether you prefer a puree or a coarser texture. Then mix them with the roasted garlic, the beaten egg, butter (the butter from roasting the garlic), a little milk and the herbs (I like rosemary or lemon thyme, for example), and season with salt and pepper. Spoon the mixture into small dishes, being careful not to smooth them down; the surface should have a slightly coarse texture to allow for a better roasted aroma. Bake in the oven at around 180°C for about 15 minutes, until the tips start to brown.