Potato Cakes with Blackberry Compote
- for the blackberry compote
- 4 tablespoons Raspberry syrup
- 80 milliliters water
- 1 teaspoon cornstarch
- 500 grams Blackberry
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.