These sweet little potato cakes from Saxony in Germany can be eaten as either a filling pudding, supper or brunch. NB this recipe makes quite a lot, you may want to halve it for the first go!
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp grated lemon peel
2 tsp sugar
1 tsp vanilla extract
butter to fry
Peel, chop and boil the potatoes until tender. Push through a fine sieve, potato ricer, or mash extremely well and leave to cool.
Stir the flour and baking powder into the potatoes, then mix in the quark. Whisk the eggs with the salt, nutmeg, lemon peel, sugar, vanilla extract and raisins.
Add the egg mixture to the potato mixture and knead the mixture to ensure everything is thoroughly combined, but don’t overwork it.
Flour your hands and the work surface, then shape the dough into a 6cm thick roll. Cut off 1.5cm pieces and flatten each one slightly.
Heat a frying pan to a good heat, then turn down a little. Melt 2 tsp butter in the pan and fry the little cakes for about 2 mins on each side until golden brown. You will need to do more than one batch. Adjust the amount of butter accordingly so they don’t stick.
Serve warm with cinnamon sugar and some fruit compote (stewed apples, pears, cranberries, apricots or bottled cherries).
These freeze well and make great quick breakfasts!