Karwendel Silver Region potato cakes
Recipe of the region Karwendel Silver Region
Ingredients for the potato dough
1 kg floury potatoes
500 g flour
Salt, pepper, nutmeg
Ingredients for the filling
250 g quark
100 g gray cheese (finely cut)
Season with chives, salt and pepper to taste
The Blattln (potato cakes) are an ancient farmer’s dish in the Karwendel Silver Region. Refined with the grey cheese, which provides “the silver” for the Blattln, the savoury dish was renamed “Silberblattlkrapfen”.
Peel the cold boiled potatoes (preferably from the previous day) and press them through the potato press, form a mould and add the eggs and then flour and spices to the potato mixture. Mix everything thoroughly and let the dough rest for about 20 minutes.
Tip: fresh marjoram gives the mixture a nice aroma
Mix all ingredients well.
Roll out the dough about 2 mm thick. Cut out the Blattln with a round cookie cutter (between 8 and 15 cm in diameter). Place the filling on the dough and seal the edges well. Deep-fry the Blattln in fat until golden brown.
Served traditionally with sauerkraut.
Recipe of the region Karwendel Silver Region »
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