🍽️ Creamy Potato Balls with Chili-Yogurt Topping

Name: Creamy Potato Balls with Chili-Yogurt Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g mostly waxy potatoes; salt; 1 onion; 1 clove garlic; 2 tsp butter; 2 tbsp crème fraîche; 4 eggs; pepper (from the mill); 1 pinch nutmeg; 50 g grated Emmental cheese; butter (for the molds); 1 tbsp breadcrumbs (to grease the molds); 200 g firm-set yogurt (3.5% fat); 6 pickled red chili peppers; thyme sprig (for garnish)

238 kcal · 30 min · 4 servings

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Ingredients

600 g mostly waxy potatoes
salt
1 onion
1 clove garlic
2 tsp butter
2 tbsp crème fraîche
4 eggs
pepper (from the mill)
1 pinch nutmeg
50 g grated Emmental cheese
butter (for the molds)
1 tbsp breadcrumbs (to grease the molds)
200 g firm-set yogurt (3.5% fat)
6 pickled red chili peppers
thyme sprig (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the potatoes and wash them thoroughly.
3. Cut the potatoes into large chunks.
4. Place the potato chunks in a pot with salted water.
5. Cook the potatoes for about 25 minutes until they are soft.
6. Peel the onion and the garlic clove.
7. Finely chop the onion and the garlic.
8. Heat 1 teaspoon of butter in a pan.
9. Sauté the onions and garlic in the butter until translucent.
10. Grease the ramekins thinly with butter.
11. Sprinkle the ramekins with breadcrumbs.
12. Drain the cooked potatoes.
13. Let the potatoes steam dry for a moment.
14. Press the hot potatoes through a potato ricer.
15. Stir the sautéed onions and garlic into the potato mixture.
16. Add the remaining butter to the potato mixture.
17. Stir the crème fraîche into the potato mixture.
18. Separate the eggs so you have distinct yolks and whites.
19. Whisk the egg yolks in a small bowl.
20. Stir the whisked egg yolks into the potato mixture.
21. Season the mixture with salt, pepper, and nutmeg.
22. Whip the egg whites with a pinch of salt until stiff.
23. Gently fold the cheese into the puree.
24. Fold the stiffly beaten egg whites into the puree.
25. Fill the mixture into the ramekins until about a finger's width from the rim.
26. Place the ramekins on a deep baking sheet.
27. Pour about 2 cm of hot water into the baking sheet.
28. Bake the little cakes in the preheated oven for about 30 minutes until golden yellow.
29. Take the finished potato cakes out of the oven.
30. Turn the cakes out onto a plate.
31. Place 1 spoonful of yogurt on each cake.
32. Place 1 piece of chili on the yogurt.
33. Garnish the cakes with thyme.

Nutrition per serving

kcal: 238
Protein: 10 g · Fett/Fat: 13 g · Carbs: 20 g