Potato Cakes
Potato Cakes - The Saxons love their sweets—as a main course or dessert
Healthy, because
Even smarter
Nutritional values
If you want to enjoy an original Saxon feast, there is no getting around golden yellow baked cottage cheese legs. Thanks to its low fat content, this speciality prepared from a loose curd and potato dough is also suitable for all those who, due to bile problems, are looking for a low-fat diet. The recipe is also prepared without refined sugar; the coconut blossom sugar is just as sweet, does not cause the blood sugar level to rise as quickly and is therefore a good alternative.
The sweet food is quite filling! If you decide to use Quarkkeulchen as a dessert, you should serve a light soup or salad beforehand.
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 14 ozs potatoes
- 14 ozs Mirabelle plum (from a jar; drained)
- 3 ozs sugar
- ½ cup Pear juice
- 1 Vanilla bean
- 1 tsp cornstarch
- 1 lemon
- 2 eggs
- 7 ozs Quark
- 1 pinch salt
- 1 pinch cinnamon
- 2 ozs raisins
- 4 ozs Pastry flour
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
Scrub potatoes, place in a pot and cover with water. Bring to a boil, cover and cook until knife-tender, 20-30 minutes depending on size.
Meanwhile, drain plums, halve and remove pits.
Cook half of the sugar in a pot over medium heat until light brown. Carefully pour in the pear juice, stirring to combine.
Halve vanilla bean lengthwise and scrape out seeds. Stir vanilla seeds and plums into the caramel and heat briefly.
Mix cornstarch with a little cold water, then stir into compote and simmer over low heat until liquid has thickened, about 1 minute.
Rinse lemon in hot water, wipe dry and finely grate peel.
Drain potatoes and rinse under cold water. Peel while still hot and pass through a potato ricer into a bowl.
Add eggs, quark, salt, remaining sugar, cinnamon, raisins, lemon zest and 70 grams (approximately 1/2 cup) flour to the bowl. Knead with the dough hook of a hand mixer to form a smooth dough.
Divide the dough into 16 pieces, shape into small balls (Keulchen) and roll in the remaining flour to coat.
Heat oil in a skillet and cook the dough pieces until golden brown all over. Serve hot with plum compote.
