Peel the potatoes, cut them into small pieces and cook them in salted water. When the cooking time is over, drain, press through the potato press and make a mashed potatoes with a piece of butter and some warm milk. The pulp shouldn`t be too thin. Let cool well in a bowl. In the meantime, preheat the oven to 180 ° C. Finely grate the carrot and finely chop the parsley. Add these and all other ingredients to the cooled mashed potatoes and mix everything well. To taste. The mass should still be sticky. Line a baking sheet with parchment paper. Put some olive oil in a small cup. Dip in a tablespoon and take a full spoon out of the potato dough and place on the baking sheet. Press flat with the spoon. The oil is used to detach the dough from the spoon and create a crispy surface during baking. When all the thalers are on the tray, put them in the oven and switch on the fan. The thalers are ready when a (light) tan appears. Duration 5 - 10 minutes, depending on the desired tan. The thalers go great with meat and vegetables as a side dish, but also plain with or without sauce and salad. Tip: The thalers are very variable. B. with diced paprika, spinach, broccoli, various herbs, nettles, practically any kind of firm vegetables (no zucchini, eggplant etc. It doesn`t work with soft vegetables). The parmesan can also be replaced with feta, the cream cheese with crème fraîche or crème double. You can of course give the thalers a certain spiciness with chilli. The recipe is also very suitable for using leftovers and is easy to prepare. The mixed mass can be kept in the refrigerator for at least 2 days. The thalers also look good at a party buffet.
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