Boil the potatoes in their skins and peel them while they are still hot. Then press it through a press or crush it lump-free. Add the remaining ingredients and knead a smooth dough.
Roll the dough into thumb-sized sausages and cut into pieces approx. 3 cm long. Bake them lightly in the floating fat (deep fryer). Then sprinkle some more salt over it.
They can be eaten with sauerkraut or instead of croquettes with meat. Or you just drink milk with it.
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