Potato Sunflower Curd Cakes

Ingredients

700 g potatoes

2 eggs

4 tbsp flour

salt

For the stuffing:

200 g mushrooms

1 onion

1 carrot

Vegetable oil

Pepper

1 egg yolk

Salt

Seasons

Lettuce

Boil the potatoes, mash them, and add the eggs, salt, and flour, mixing well. Boil the carrots.

Finely chop the mushrooms and onions and fry in vegetable oil. When almost done, add the grated carrots and simmer for another 5 minutes. Season with salt, pepper, and seasonings, and let cool.

Make small balls of the potato dough. Grease a baking sheet with vegetable oil and place the balls on top. Make indentations in the center of the balls and fill them with the prepared mushroom filling.

For the sunflower tarts, use the handle of a tablespoon to lightly press the dough into the petals and separate the petal edges. Brush the tarts with egg yolk and bake in an oven preheated to 180°C.

Bake briefly until they're slightly darkened. Brush with butter, cool slightly, arrange on lettuce leaves, and serve.

Enjoy!