Potato patties

Ingredients for 6 servings

Potato cakes:
• 1 kg floury potatoes
• Salt, Pepper
• 50 g pumpkin seeds
• 150 g onions
• 1 clove garlic
• 20g butter
• 2 tablespoons coarsely chopped parsley

Nutmeg :
• 2 eggs (Kl. M)
• 4 tablespoons flour
• 6 tbsp. breadcrumbs
• 8 tablespoons oil for frying

Watercress dip and salad:
• 2 bunch Watercress (approx. 300 g)
• 150 g crème fraiche
• 3 teaspoons pumpkin seed
• oil
• sugar salt
• 2 tablespoons white wine vinegar
• 4 tablespoons grapeseed oil
• pepper

Time: 1 h plus resting time


Preparation

1. Cook unpeeled potatoes in boiling salted water for 30 minutes. Roast pumpkin seeds in a pan without oil. Allow to cool, put 1 tablespoon seeds aside. Remaining cores chop. Onions and garlic roll. Drain potatoes, let steaming out, peel, place in a bowl.


2. Butter heat, sauté onions and garlic in it. Enter with parsley and the chopped pumpkin seeds to the potatoes and not too fine mash. Season with salt, pepper and a little nutmeg. Mass let rest for 30 minutes.

3. Clean, wash and drain watercress. Leaves pluck. Stir in Watercress Dip half of the leaves in a blender with cream, 2 tsp of pumpkin seed oil, salt and pepper.

4. For the vinaigrette vinegar, 4 tablespoons water, grape seed oil and residual pumpkin seed oil mix, salt and pepper.

5. Whisk the eggs for the potato patties. Shapes from the potato mixture with an ice cream scoop 16-18 balls. Press balls flat, roll in flour, to drain excess flour. Let meatballs dive into the whisked egg, drain and roll around in the breadcrumbs. Oil over medium heat until golden brown on each side for 2-3 minutes in a large pan and the meatballs. Drain on paper towels.

6. Remaining watercress leaves with the meatballs on a serving dish. Watercress with the vinaigrette drizzle, sprinkle with the remaining meatballs pumpkin seeds. Serve with the watercress dip.

Nutritional information per serving: 505 kcal
• 11 g protein
• 35 g fat
• 35 g carbohydrates