This is a classic sweet dish from former East Germany.
From my Pakistany Iftar Chicken Potato Krokett I had a decent amound of dry mashed potatoes left over. I looked up many ways to use it up.
Most recipes were savoury and just this one was sweet. I've had the frozen kind from the supermarket many years ago one time and hated it.
Now was the best time to give it a try. It is usually served with applesauce and covered with cinnamon sugar.
Quark is curd. This dairy product is available in different fat contents. The one used here is the one with very little fat called Magerquark (only 0,2 g fat)
This dairy product is added to the mashed cold potatoes, some flour, salt, lemon peel and eggs are added. In some households raisins go in too.
The dough is a bit tricky to shape. Use a plate and cover it with flour to pat your hands in before shaping the patties.
Bake them in a pan with enough oil to cover the bottom well. Only use medium heat. Set them on kitchen paper to soak up excess oil. Cover with cinnamon sugar while hot.
Recipe for 10 pancakes:
350 g cold mashed dry potatoes
250 g fat reduced curd
100 g flour+ enough for the plate
1 egg + 1 egg yolk
Zest 1 lemon
Pinch of salt
Sugar + cinnamon
40 g soaked raisins, drained
Applesauce
Oil for the pan
The first step was cooking the applesauce from 800 g apples with skin, 1/2 lemon juiced, 40 g sugar and 50 ml applejuice, 1 tsp vanilla sugar
Beat togethet the cold potato mash with the other ingredients. When the dough is smooth, add the raisins. Form patties.
Heat up the oil and cook them on both sides. Be careful not to burn them. Later add cinnamon sugar.
No comments:
Post a Comment