Summary

Ingredients

• 500 g potato (s), mainly waxy
• 80 g farmer`s bread (s), or mixed bread, stale
• 100 ml milk
• 2 egg (s)
• 2 spring onion (s)
• 0.5 ½ bunch parsley
• 60 g Emmentaler or mountain cheese
• 150 g quark
• salt and pepper
• 1 tablespoon butter
• 2 tablespoons oil

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Instructions

1. Wash the potatoes, unpeeled, bring to the boil, cover with water and cook covered over medium heat for approx. 20-30 minutes until soft. Let it evaporate briefly after pouring off.
2. Whisk the eggs with the milk. Debark the bread, chop it roughly and pour the whisked milk over it.
3. Peel the potatoes and press them through the press. Cut the spring onions, cleaned and washed, into fine rings. Finely chop the parsley. Dice the cheese without the crust.
4. Add all these ingredients to the soaked bread with quark, salt and pepper and knead vigorously.
5. Heat the butter together with the oil in a large pan.
6. Shape the potato dough into cakes approx. 2 cm thick and fry for 4-5 minutes on each side over medium heat until they are golden brown and crispy.