potato pancakes:
115 g instant mashed potatoes
300 g water, boiling
1 pn salt
1 egg, slightly beaten
8 tb flour
75 g curd cheese, 10%
20 g sugar
1/4 ts lemon peel, grated
ghee and/or vegetable oil, for frying
in addition:
figs, cut into eighths
pomegranate syrup
water
vanilla sugar
Mix curd cheese with sugar and lemon peel, set aside. Combine potato flakes and salt, sprinkle into the boiling water. Stir and/or knead until the mixture is evenly moist. Stirring well, add the egg and then 3/4 of the flour. Add the curd cheese mixture, then the remaining flour. Knead with your hands, until the mixture is barely sticky/pulpy. Let stand for about 15-30 minutes. With moist hands, shape about 20 small pancakes. Fry on both sides till golden brown, drain on kitchen paper. Serve hot or cold.
Mix pomegranate syrup, water and sugar, bring to a boil, remove from heat. Add figs (they should be covered with liquid) and let stand for about 2 minutes. Carefully remove the figs, set aside. Bring the liquid to a boil again and cook until it becomes a thick syrup. Serve hot with potato pancakes.