Filled champion potato cakes with tomato and pepper dip

Method

For the tomato and pepper dip:
Soy quark, jo. Mix the tomato peppers, parsley and pickled pepper until creamy. Season with salt and pepper and chill in the fridge.
For the potato cakes:
Cook the potatoes in salted water. Then let it cool and peel. Press potatoes through a potato press, knead with spelled flour, salt, nutmeg and pepper.

For the mushroom filling:
Mix the ingredients together and season with salt and pepper. Form 6 balls from the potato mass with slightly damp hands. Then press them flat. Spread the filling over the potato patties and shape into balls. Heat the oil in a pan and add the potato cakes Fry until golden brown for approx. 8 min. Arrange the potato cakes with the tomato and pepper dip and enjoy.