potato pancakes

Ingredients for 2 servings:

• 500 g potatoes
• 250 g quark
• 100 g flour
• 150 g cooked ham
• 1 egg(s)
• 1 bunch parsley, flat
• 1 shallot(s) or small onion
• nutmeg
• salt and pepper
• Oil (sunflower oil)

Instructions

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

Peel the potatoes and boil them in salted water until tender. Depending on their size, this will take 15-20 minutes. Drain the water and let the potatoes cool. You can also use potatoes from the previous day. Sauté the onions in a pan with a little oil and then remove them from the pan. Cut the cooked ham into small cubes and chop the parsley. Press the cooled potatoes through a potato ricer or mash them. Add the onions, quark, ham, egg, parsley, a little of the flour, and the seasoning to the potatoes and mix everything well. Carefully continue to knead in the flour until you have a dough that is easy to work with. Season the mixture with salt and pepper. If you are afraid of the raw egg, you should fry a small test cookie to taste. Sprinkle some flour on the work surface or a plate. Lightly flour your hands and form the mixture into palm-sized cookies. Heat oil in a pan and fry the cookies on both sides at about 2/3 heat until golden brown, about 5 minutes. Serve with a fresh salad. Tip: Instead of flouring the cookies after forming them, you can also coat them in breadcrumbs. This will make them a little crispier when frying.