potato fritters

Ingredients for 3 servings:

• 800 g floury potatoes
• 200 g bacon, finely sliced
• 2 large onions, red
• 2 tbsp potato starch
• 3 eggs, size M
• 1 tsp nutmeg, freshly grated
• salt and pepper
• 1 tsp thyme, fresh or dried
• 200 g light cream
• 150 g low-fat curd cheese
• 3 tbsp carbonated mineral water
• Parsley
• Margarine or clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

savory alternative

Boil the potatoes with their skins on, drain well, peel, and press through a potato ricer. Meanwhile, sauté the bacon and onions until the onions are translucent and the bacon is no longer raw. Mix the potatoes with the bacon/onion mixture, add the remaining ingredients, and mix everything into a smooth dough. Let the dough rest in the refrigerator for about 15 minutes to firm up and form. Remove the fat from the pan, shape the dough into meatballs, and fry until golden brown. Mix the crème légère with the quark and mineral water (the mineral water adds the creaminess), season with salt and pepper, and garnish with chopped parsley. Serve with the meatballs. This is usually served with leaf salad. We served cucumber salad, as requested by the host.