Almond And Potato Pancakes With Apple Compote - cooking recipe

Ingredients

1 lb potatoes, peeled
3/4 cup sugar
4 None apples, peeled, cored, cut into small chunks
1 None lemon, juice and grated zest
1 tsp vanilla extract
2 None eggs
1 cup cottage cheese
1 cup all purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/2 cup sliced almonds
2 oz clarified butter
1 tsp ground cinnamon
None None powdered sugar, for dusting

Preparation

Cook the potatoes in boiling water for 20 mins. Drain, allow to cool and chill overnight.
Heat 1/4 cup of sugar in a saucepan until caramelized. Add the apples and lemon juice and simmer for 8 mins. Remove from the heat and allow to cool.
Grate the potatoes and mix with the lemon zest, vanilla extract, eggs, cottage cheese, 1/4 cup of sugar and a pinch of salt. Mix in the flour, cornstarch and baking powder and knead with the dough hook of a mixer until smooth. With floured hands, shape into 16 balls and flatten slightly. Place the almonds on a plate and press both sides of the potato cakes into them, so they are well coated.
Melt half the butter in a large nonstick skillet and cook the potato cakes, turning for 5 mins until golden brown, adding the remaining butter when necessary.
Mix the cinnamon and remaining sugar together and sprinkle over the hot potato cakes. Arrange on serving plates with the apple compote, dust with powdered sugar.