- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
For the apple sauce
- 4 apples, peeled, cored and quartered
- 20 g butter
- 30 g caster sugar
- 1 pinches ground cinnamon
- 2-3 cardamom pods
For the reibekuchen
- 2 large potatoes, peeled
- ½ lemons, juice only (optional)
- 1-2 tbsp plain flour
- 1 small egg, beaten
- 2 tbsp milk
- butter and olive oil, for frying
1. For the apple sauce: cook the apples with the butter in a heavy-based frying pan for about 5 minutes. Pour in enough water to come about halfway up the sides of the apple and simmer until the apples start to break down.
2. Add the sugar, cinnamon and cardamom and cook for 5 more minutes.
3. Once the apples have softened, use a wooden spoon or processor to help mash or purée about two-thirds of the fruit, keeping the rest chunky. Keep warm and remove the cardamom pods once you are ready to serve.
4. For the reibekuchen: place the whole, peeled potatoes in a saucepan of boiling, salted water and par-boil for 5 minutes. Drain and run under cold water to cool.
5. Grate the potatoes into a bowl and add the lemon juice to stop the potatoes going brown.
6. When you are ready to cook the potatoes, ball them up inside a clean tea towel and squeeze them dry. Tip into a mixing bowl. Add the flour, egg and milk and mix well, then season with salt and pepper.
7. Shape the potato mixture into thin, little patties, using a ring mould to help you keep them neat, if desired.
8. Heat the olive oil and a little butter in a frying pan and cook the reibekuchen until golden brown on both sides and cooked all the way through.
9. Remove from the pan and drain on kitchen paper. Serve at once with the apple sauce.
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