Summary

Ingredients

• 50 g kohlrabi
• 50 g radishes
• 50 g cocktail tomatoes
• 1 pickle (s)
• 1 spring onion (s)
• 0.5 ½ bunch chives
• 75 g natural yourt, 1.5% fat
• 1 teaspoon rapeseed oil
• 1 teaspoon white wine vinegar
• 1 tablespoon sugar
• some sea salt
• 250 g potato (s)
• 100 g canned sauerkraut
• 0.5 ½ large onion (s), finely diced
• 35 g diced ham
• 1 egg (s), size M
• 1 ½ tablespoon, heaped whole spelled flour
• 1 teaspoon sea salt
• Pepper, black
• 0.5 ½ bunch parsley
• 150 ml apple juice, 100%, naturally cloudy
• 150 ml mineral water

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Instructions

1. Peel the kohlrabi and cut into wafer-thin strips. Also cut the radishes into thin slices. Halve the cocktail tomatoes, quarter the pickles and cut the spring onions and chives into fine rings.
2. Mix yoghurt, oil, white wine vinegar, sugar and salt into a dressing and mix well with the other ingredients. Let the salad stand for at least 30 minutes and season again with salt before consumption.
3. We serve sauerkraut planters as a side dish. To do this, grate the peeled potatoes lengthways and place in a large bowl. Drain the sauerkraut, squeeze it out well and add it to the grated potato in the bowl.
4. Now add the diced ham and onion, the egg, flour, salt and pepper and chopped parsley and mix everything together well.
5. Shape small flat buffers by hand and fry in a non-stick pan for about 5 minutes on each side. There is also an apple spritzer.
6. 713 Kcal per serving