for 45 pieces

Shape the clouds

450 g	waxy potatoes, cooked in their skins day-old, coarsely grated
1	courgette (approx. 220 g), coarsely grated
1	egg, beaten
4 tbsp	white flour
½ tsp	salt
a little	pepper

Bake

200 g

crème fraîche with herbs

How it's done

Shape the clouds

Mix the potatoes with all the ingredients up to and including the pepper. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe pieces of approx. 4 cm in length onto a baking tray lined with baking paper, separate the mixture with kitchen scissors.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Serve with crème fraîche.

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