Summary

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

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Instructions

1. Peel and dice the potatoes. Cook in the vegetable stock for 20 minutes until soft. Then drain, drain well and press through the press.
2. 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.
3. 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.
4. Tip:
5. The cookies keep their shape better when frying if you put them in the refrigerator for 30 minutes beforehand.
6. It goes well with lettuce, or use it as a side dish.