Potato-kitchen with compote

Name: Potato-kitchen with compote
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, white pepper; 50 g Apricots; 100 g Sour cherries; 7-10 Tbsp and 5 tablespoons juice (a. d. glass; suitable for diabetics); 7-10 Tbsp plant-based Binders; 7-10 Tbsp liquid sweetener; 1 tablespoon (20 g) Low-fat curd; 1 Egg yolk (Gr. M); 1 knife tip dried. Thyme; 1 tsp (5 g) Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, white pepper
50 g Apricots
100 g Sour cherries
7-10 Tbsp and 5 tablespoons juice (a. d. glass; suitable for diabetics)
7-10 Tbsp plant-based Binders
7-10 Tbsp liquid sweetener
1 tablespoon (20 g) Low-fat curd
1 Egg yolk (Gr. M)
1 knife tip dried. Thyme
1 tsp (5 g) Oil

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes
2
Cut the apricots into slices. Boil up cherry juice and 2-3 tbsp. water, thicken. Fold in the fruit. Season to taste with some sweetener
3
Drain the potatoes. Press or mash the potatoes while still warm through a potato ricer. Knead with quark and egg yolk. Season with salt, pepper and thyme
4
Form the dough into 3 small cakes. Fry for about 2 minutes on each side in hot oil. Serve with the compote
5
Eaten regularly, probiotic products help to keep your intestinal flora healthy. Now there are also 4 varieties for diabetics, without sugar and with only 1.4% fat. Approx. 0,50 Euro; LC1 diet; Nestlé