Potato Cakes with Blackberry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 21 g |
Ingredients
- for the blackberry compote
- 4 Tbsps Raspberry syrup
- 80 milliliters water
- 1 tsp cornstarch
- 500 grams Blackberry
- for the potato cakes
- 500 grams floury potatoes
- 150 grams Quark
- 60 grams Pastry flour
- 1 medium egg
- 40 grams sugar
- 1 packet Vanilla sugar
- 1 tsp cinnamon
- 4 Tbsps vegetable oil
- 2 Tbsps butter
- Lemon balm (for garnish)
Preparation steps
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.
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.
Combine the riced potatoes with the quark, flour, egg, sugar, vanilla sugar and cinnamon. Mix until a smooth dough is formed.
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.
