Ingredients for 4 people:
For the compote:
4 tbsp raspberry syrup
80 ml water
1 level tsp cornflour
500 g blackberries
For the potato biscuits:
500 g floury potatoes
150 g low-fat quark
60 g flour
1 egg (M)
40 g sugar
1 packet vanilla sugar
1 tsp cinnamon
4 tbsp oil
2 tbsp butter
Lemon balm to garnish
Preparation:
1. For the compote, bring the raspberry syrup and 60 ml water to the boil. Mix the cornflour with the remaining water and stir into the syrup. Bring to the boil once. Sort out the blackberries, add and simmer gently for 1 minute. Leave to cool.
2. Boil potatoes with skin for 20-25 minutes. Drain the low-fat quark in a sieve
and squeeze out in kitchen paper. Drain the potatoes and peel. Press the potatoes through a potato ricer and leave to cool slightly.
3. Mix the potatoes with the flour, egg, quark, sugar, vanilla sugar and cinnamon to a smooth dough.
4. Form small biscuits (approx. 6 cm in diameter) from the dough with lightly floured hands. Heat the oil and butter in a non-stick pan and fry the biscuits on each side until golden brown on each side. Serve with the compote and garnish with lemon balm.
Preparation time approx. 1 hour
Nährwerte pro Portion approx.:
Calories: 433
Joule: 1815
Protein: 12,4 g
Fat: 17,3 g
Carbohydrates: 54 g
(FoodCentrale by ddp images)
