Have potatoes to boil in their skin, then let cool. Then prepare a leaven from yeast sprinkled with sugar. Mix thoroughly, then pour in 2tablespoons of lukewarm milk, sprinkle with allpurpose flour and put aside somewhere warm to rise.
Then sieve both flours, peel and chop the onion into small cubes. Peel the cooled potatoes and grate finely
In a bowl with flour pour in the rest of milk, leaven, oil and eggs, add grated and salted potatoes. When rised, work in the onion and thyme. Thus, roll out the dough into a 1centimeter height. Then using a circle shaper, cut out circles and place them onto baking tray linened with baking paper. When finished, cover with towel and let stand for about 15mins. Then spread with oil and sprinkle with either acaraway seeds or sesame seeds.
Bake until pink for about half hour at 180°C. When taken out spread with oil again.
Potato cakes to be served as a side dish or can be pasted with any kind of spread.
Ingredients:
- 350 g potatoes
- 350 g all purpose flour
- 200 - 250 ml milk
- 1 red onion
- 1 - 2 teaspoons thyme
- 100 ml sunflower oil
- 1 egg
- 42 g fresh yeast
- 1 tablespoon sugar
- 350 g semi whole-meal flour
- to spread oil
- to taste1/2 teaspoon salt
- as required caraway seeds
- sesame seeds
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