Summary

Ingredients

• 1 kg potato (s), floury cooking
• 1 onion (s)
• 1 clove garlic
• 10 g butter
• 2 egg (s)
• 2 tablespoon potato starch
• salt and pepper
• thyme
• 200 g sheep cheese
• Oil or clarified butter for frying

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Instructions

1. Boil the potatoes for about 20 minutes, quench, peel and press through the potato press.
2. Peel the onion and garlic, dice finely, sauté in butter. Divide the sheep`s cheese into eight pieces.
3. Add the eggs, potato starch, onion and garlic cubes to the potatoes, knead well, season with salt, pepper and thyme. Shape the mixture into eight meatballs, press a piece of sheep`s cheese in the middle and cover well with the potato mixture. Heat the oil in a pan, fry the potato rissoles on both sides until golden brown.
4. Serve with a mixed salad, cucumber or green bean salad or braised cherry tomatoes.
5. Tip: Depending on your taste, the sheep`s cheese can also be replaced with goat cheese, camembert or mountain cheese.