potato pancakes

Ingredients for 4 servings:

• 200 g flour
• 100 g low-fat curd cheese
• 4 tbsp milk
• 1 packet of baking powder
• 2 tbsp olive oil (optional!)
• Salt
• 1 bunch of spring onions
• 500 g potatoes
• 150 g cream cheese (wild garlic or herb type)
• 1 ball of mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The pizza alternative! Suitable for calorie-conscious diets

Mix the flour and baking powder and knead with the remaining ingredients to form a quark dough. If desired, add 2 tablespoons of olive oil. Peel the potatoes and cut into 5 mm thick slices. Slice the spring onions into thin rings. Roughly dice the mozzarella. Steam the potato slices in a steamer over boiling water for about 10 minutes. Mix the still-moist potato slices with the wild garlic cream cheese and the spring onions. Divide the quark dough into 4 portions and roll out into thin flatbreads on a floured surface. Spread the potato mixture among the flatbreads and sprinkle with mozzarella. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes.