Stuffed Potato Patties with Paprika and Tomato Compote

For the filling: sauté diced leeks in butter, add spinach and sauté briefly. Remove from heat, cool a little, add horseradish and cayenne pepper, season with salt and pepper.

Remove the hot peeled potatoes from the skin and press them through a potato ricer. Stir in the rest of the ingredients, shape the quantity on a mottled board, flatten and divide into two on the spot pieces.

Divide the filling by teaspoonfuls evenly on one piece of dough, place the other piece of dough on top. Using a cookie cutter, cut out individual cookies like ravioli, cook in simmering salted water for three minutes.

Serve with the paprika-tomato compote (see below).

Paprika-tomato compote:

Halve and seed the bell peppers and peppers and chop them in a cutter, along with the garlic. Bring the paprika puree to a boil with the soaked chopped tomatoes, the two sugars, olive oil and vinegar. Add lime juice, paprika powder and a little bit of lime peel and cook well at low temperature. Season with pepper and salt at the end.

Our tip: Use the young, tender spinach from the farmer’s market!

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