Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1 kg potato (s), floury cooking
- 1.2 liters vegetable stock
- 100 g cooked ham
- 175 g canned corn kernels
- 2 spring onion (s)
- 1 clove garlic
- 1 tablespoon parsley, finely chopped
- some salt and pepper, black
- 4 tablespoon butter
- some breadcrumbs
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Cook in the vegetable stock for 20 minutes until soft. Then drain, drain well and press through the press.
- Finely dice the ham. Drain the corn. Cut the spring onions into fine rolls. Squeeze the garlic. Mix everything together with the parsley into the potatoes, season.
- Shape the mixture into 8 potato dumplings, toss in breadcrumbs. Heat 2 tablespoon butter. Fry 4 cookies in it for approx. 10 minutes, turn once. Take out and keep warm. Heat the remaining butter and bake the remaining cookies.
- Tip:
- The cookies keep their shape better when frying if you put them in the refrigerator for 30 minutes beforehand.
- It goes well with lettuce, or use it as a side dish.
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