Summary

Ingredients

• 2 kg potato (s)
• 2 medium onion (s)
• 200 g crème fraîche, with herbs
• 100 g breadcrumbs
• 1 tablespoon salt
• 1 teaspoon, leveled pepper
• 3 egg (s)
• oil

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Instructions

1. Peel, grate and squeeze the potatoes. Peel the onions and cut into cubes.
2. Put the eggs with the crème fraîche, salt, pepper and the onions in a bowl and mix with a mixer, then mix with the potatoes and breadcrumbs and place in a sieve.
3. Heat oil in a pan and fry the buffers until golden brown on both sides. Place the potato mixture in a sieve in portions while frying so that the potato water can drain off.