Cooked Potato Cakes

Ingredients

• 500 g waxy potatoes
• Salt
• 1 handful basil
• 20 g pine nuts (1 packed tbsp)
• 2 Garlic cloves
• 20 g Parsley (1 bunch)
• 1 tsp organic lemon zest
• 1 tbsp Lemon Juice
• 10 tbsp vegetable broth
• 2 tbsp olive oil
• black pepper
• 50 g Low-Fat Quark
• 1 egg
• 50 g spelt whole‑grain flour
• a pinch nutmeg
• 600 g bell peppers (4; red, yellow, orange)
• 2 tbsp Rapeseed oil
• 2 sprigs thyme

Instructions

1. 1.

   Boil potatoes in salted water for about 20 minutes. Meanwhile wash and dry basil, shake off excess moisture and pluck the leaves. Roast pine nuts in a pan over medium heat without fat until fragrant. Peel and mince garlic. Wash, dry and chop parsley, then blend with garlic and pine nuts into a fine pesto. Mix in lemon zest, juice, 4–6 tbsp broth and oil; season with salt and pepper.

2. 2.

   Drain potatoes and let them steam off for 2 minutes. Then peel and press through a potato masher. For the cooked potato cakes mix the mashed potatoes, quark, egg, flour, basil, salt, pepper and a pinch of freshly grated nutmeg into a dough.

3. 3.

   Halve bell peppers, remove seeds, wash and dice. Heat 1 tbsp oil in a pan. Sauté peppers for about 3 minutes over medium heat, then pour in remaining broth and steam for 5 minutes. Wash thyme, shake dry and pluck the leaves. Season vegetables with salt and thyme.

4. 4.

   Heat remaining oil in a pan. Add 2 tbsp of potato dough, flatten it, and fry each side for 2 minutes over medium heat. Repeat until all dough is used. Serve the cooked potato cakes with the sautéed peppers and pesto sauce.