Use the corresponding amount of mashed potatoes from the day before or peel the potatoes, wash, dice, cover with water in a saucepan, salt and cook for about 30 minutes, drain, add a dollop of butter, a dash of milk and then whisk with a hand mixer. A finer consistency is desired for this recipe. Let the porridge cool down well.
Put the mashed potatoes and eggs in a bowl. Season to taste. Not too much salt if you have a hearty filling. Mix the mass and, depending on the consistency, work in the potato flour. The dough should be malleable and not too soft.
Finely dice ham and salami, finely crumble the tuna, mix with the grated cheese.
Divide the potato mixture into 14 portions and shape into dumplings. Make a well in the dumpling, add the filling and close tightly. The filling must be covered by the potato mixture.
Bring dumplings into any shape, e.g. classic meatball, crescent moon, triangle, croquette.
Pour breadcrumbs or other breadcrumbs into a plate and press the meatballs in from all sides.
Heat the oil in a pan on medium heat and fry the meatballs until golden brown on all sides. Better to fry a little longer instead of using too much heat!
Variants:
- Cream cheese with or without herbs
- Cheese cubes, grated cheese, mozzarella, blue cheese (one of them)
- Mediterranean filling with finely chopped olives, diced, sun-dried tomatoes, artichokes, a bit of cheese for the binding and, if necessary, boiled ham or salami
- Frozen spinach thawed and squeezed well with cream cheese / grated cheese or blue cheese
- roasted and well drained onion cubes
- Flammkuchen variant: steamed and well drained onion cubes, cream cheese, raw ham cubes
- finely cut cold cuts with or without cheese
- sweet idea: season cream cheese with cinnamon sugar, every kind of compote tastes good, e.g. apple puree, plum jam, red fruit jelly, hot cherries.
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