Baked Potato Cakes with Vegetables and Cottage Cheese
·Boil the potatoes
Boil the potatoes in their skins, let them cool slightly, then peel.
Make a thicker dough
Grate the boiled potatoes and mix in egg, salt and plain flour (adjust the amount depending on the potato type, to get a thicker dough).
Shape the cakes
Shape the dough into cakes and fry on both sides in a pan (dry or with a splash of oil), or bake them in the oven instead.
Sauté the vegetables
Clean and chop the vegetables, then sauté them in a little oil.
Simmer briefly
After a while, add the tomato purée and let it simmer for a few minutes. Season with herbs, salt, pepper and Provençal herb mix. Let the mixture cool.
Assemble on a baking tray
Place the cakes on a baking tray lined with parchment paper, top each one with a spoonful of the vegetable mixture and a spoonful of cottage cheese. Bake for about 15 minutes at 200 °C.
Serve
Sprinkle with fresh basil before serving.