4 potatoes, sliced
2 ounces cream cheese, softened
1 teaspoon ground ginger
1/2 cup water
1/2 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
Stir potatoes and cream cheese in small saucepan over low heat , then add another layer of water until potatoes are covered - 1/2 an inch deep.
Beat egg yolks one at a time, adding salt gradually, then yolk and sauce mixture, adding therefore about 2 cups of liquid. Remove from heat, add 1/4 a cup water, and gradually stir in cream cheese mixture. When mixture starts to thicken , add another layer of water, 1 teaspoon salt, and continue to beat until all ingredients are thoroughly combined. Drop by teaspoonfuls onto a cookie sheet.
Bake 35 to 40 minutes or just until cakes set in center begin to brown edges become brown; clear off. Cool 10 minutes; remove from cookie sheet on wire rack.