Summary

Ingredients

• 500 g potato (s), reasy (waxy)
• 1 egg (s)
• 100 g flour
• 1 handful watercress, fresh
• 100 g sheep cheese
• salt and pepper
• Rapeseed oil
• Flour for hands

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Instructions

1. Boil the potatoes, peel them and press them through a potato press. Wash the watercress and pluck the leaves.
2. Mix the potatoes, egg and flour into a smooth mass. Cut the sheep cheese into small cubes and work in, season with salt and pepper. Then knead in the watercress leaves, plucking large leaves smaller if necessary.
3. Heat some rapeseed oil in the pan. Shape loafs of any size with floured hands and bake golden yellow on both sides in the pan. This fits e.g., a herb dip and fresh lettuce.
4. Tip: Real watercress grows on small streams and springs and has a fresh, slightly pungent taste.