Mash the potatoes with the cream and butter. Flavour with salt and pepper.
Beat the egg whites until stiff. Add baking powder and flour to the mashed potatoes and use a spatula to carefully stir the egg whites through the mashed potatoes.
Fill a pastry bag with the mashed potatoes. Heat the butter in a frying pan. Squirt little blobs into the pan and bake the mini pancakes until golden brown. Keep the mini pancakes warm by putting them on a pan with boiling water.
Butter a takoyaki pan and crack an egg in each mould. Bake the eggs until just cooked.
Starting with the olive oil, grind all the ingredients in a food processor. Flavour with salt, pepper and lemon juice.
Place three mini pancakes, one slice of goat’s cheese and a quail egg on every plate. Add a finishing touch by sprinkling the kale pesto on top.
Preparation tip Would you like all mini pancakes to be the same size? Use a small glass to cut the mini pancakes evenly.