1. Boil the potatoes in their skins (ideally the day before), peel them and, once completely cool, finely grate or mash them.
2. Add the quark, eggs, flour, sugar, lemon zest, raisins and a pinch of salt to the potatoes and knead into a smooth, shapeable dough.
3. With floured hands, shape it into 12 small cakes about 1.5 cm thick.
4. Heat the butter in a pan and fry the cakes over medium heat for 3-4 minutes per side until golden.
5. Meanwhile, peel and dice the apples and cook them with a little water for 8 minutes until soft; roughly mash with a fork.
6. Serve the cakes warm, sprinkled with cinnamon sugar, with the apple sauce.
Tip: If the dough is sticky, add a little more flour - but not too much, or they'll be dense.
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