Potato Cakes with Blackberry Compote

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Potato Cakes with Blackberry Compote
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
433
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories433 kcal(21 %)
Protein12.4 g(13 %)
Fat17.3 g(15 %)
Carbohydrates54 g(36 %)

Ingredients

for
4
for the blackberry compote
4 tablespoons
80 milliliters
1 teaspoon
500 grams
for the potato cakes
500 grams
floury Potatoes
150 grams
60 grams
1
medium Egg
40 grams
1 packet
1 teaspoon
4 tablespoons
2 tablespoons
Lemon balm (for garnish)
How healthy are the main ingredients?
blackberries

Preparation steps

1.

For the blackberry compote: Combine the raspberry syrup and 60 ml of water in a saucepan and bring to a boil. Mix the cornstarch with a bit of water until smooth and stir into the syrup mixture. Add the blackberries, simmer for 1 minute, remove from heat and let cool.

2.

For the potato cakes: Boil the potatoes in salted water for 20-25 minutes, until tender. Drain well and allow to cool slightly. Peel the potatoes and press through a potato ricer.

3.

Combine the riced potatoes with the quark, flour, egg, sugar, vanilla sugar and cinnamon. Mix until a smooth dough is formed. 

4.

Using lightly floured hands, form the dough into small patties, about 6 cm (approximately 2 inches) in diameter. Heat the vegetable oil and butter in a large pan and cook the patties until golden brown on each side. Transfer to plates, garnish with lemon balm and serve with the blackberry compote.