- 800 grams Potatoes
- 150 grams smoked Bacon
- 1 Egg
- 3 tablespoons Pastry flour
- freshly ground Pepper
- 2 tablespoons Chives (cut into rings)
- Clarified butter
- eggplant (500 grams)
- Zucchini (500 grams)
- Paprika (500 grams)
- Tomatoes (500 grams)
- 2 red Onions
- 2 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Thyme leaves
- 4 tablespoons freshly chopped Basil
- 1 tablespoon freshly chopped Parsley
Rinse and peel the potatoes, and cook for about 25 minutes in salted water. Drain the potatoes, mash by pressing through a potato ricer and let cool. Mix the mashed potatoes with the flour, chives and egg.
Cut the bacon into small cubes and fry in a dry pan. Mix the fried bacon into the potato mixture. Season with salt, pepper and nutmeg, and knead well. Form small cakes from the mixture.
Rinse, trim, and cut the eggplant, zucchini, paprika and tomatoes into small pieces, strips or dices. Peel the onions and garlic, and finely chop.
For the ratatouille, heat olive oil in a large saucepan and saute the onions, garlic and paprika in it for about 2 minutes. Add the zucchini and eggplant, and saute for 10 minutes while stirring occasionally. Add the tomatoes, thyme, basil and parsley, and season with salt and pepper. Cover the saucepan and simmer over medium heat for 3-4 minutes more.
Fry the potato cake in a pan in hot calrified butter from both sidess until golden brown. Remove from the pan and keep warm.
Serve the potato cakes with the ratatouille.