Summary

Ingredients

• 600 g potato (s), floury boilin
• 2 egg (s)
• 20 g flour
• 0.5 teaspoon ½ baking powder
• 2 pinches nutmeg
• 10 stalks chives, fresh or frozen
• some salt, possibly garlic salt
• 50 g parmesan, rated, possibly
• 50 g mozzarella, rated, possibly

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Instructions

1. Cook the potatoes in enough boiling water (they should be soft enough to press through the press), drain and allow to evaporate. When the potatoes are not that hot, peel off the skin. Preheat the oven to 160 ° C.
2. Press the potatoes through the press. Add eggs, flour and baking powder and process for approx. 3 minutes. Wash the chives, dry them and cut into fine rings, add to the potato and egg mixture with nutmeg and salt (to taste) and mix together. If you like, you can now mix parmesan and mozzarella into the batter.
3. Line a baking sheet with parchment paper. Put the dough with two teaspoons in the form of small heaps on the tray and bake in the oven on the middle rack for about 45 minutes until they are golden yellow. Serve warm.
4. Tip: Tastes very good in spring or summer with salads, but also with warm dishes with poultry or meat. Suitable as a main course for two and as a side dish for three to four people.