John Myers
Potato Pancakes – Muffins with Herb Quark and Shallots
The perfect potato pancakes – muffins with herb quark and shallots recipe with a picture and simple step-by-step instructions.
- 300 g Potatoes
- 100 g Gauda
- 30 g Grated Parmesan
- 5 Stems Chopped parsley
- 1 Egg
- 50 g Creme fraiche herbs
- 50 g Salt
- 50 g Pepper from the grinder
- 50 g Nutmeg
- 30 g Finely grated carrots
- Boil and peel the potatoes. Clean and grate the carrots. Mash the potatoes in a bowl. Add the Gauda, Parmesan, egg, carrots, creme fraiche and the finely chopped parsley (without stalk). Now mix everything together nicely. Now season and season to taste.
- While the potato muffins are baking, clean and cut the shallots.
- Now fill the muffin cases with the preparation. Bake the whole thing at 200 degrees for 20 minutes in a preheated oven (fan-assisted) Place the muffins on a plate with some herb quark and add the chopped shallots. Good Appetite
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