Prep the potato mix. Peel and grate the potatoes. Peel the onion and chop it finely. Beat the egg and pour it over the grated potatoes together with the flour, baking powder, salt, chopped parsley and nutmeg. Mix everything well.

Fry the Reibekuchen. Heat a plancha plate or skillet to 220°C and add a little sunflower oil. Spoon small heaps of the potato mixture onto the plate and press them flat so they are even all over. Fry until golden brown all around, about 4 minutes, and drain on kitchen paper.

Prep the apples. Peel the apples, remove the cores and cut into equal pieces. Soak the raisin mix in lukewarm water for about 15 minutes, then drain off the excess water.

Cook the compote. Heat a Dutch oven to 220°C with the plate setter in between. Melt the butter and add the apple pieces together with the sugar, raisins, cinnamon sticks and the vanilla pod, split lengthwise. Cook until the apple just starts to fall apart, then take it off the barbecue.

Serve. Place 3 Reibekuchen on a plate or board and spoon the apple compote alongside.