Summary

Ingredients

• 400 g potato (s), floury variety
• 40 g pine nuts
• 1 shallot (s)
• 300 g savoy cabbae
• 1 teaspoon butter
• salt
• Pepper, freshly ground
• Nutmeg, freshly grated
• 30 g tomato (s), dried, pickled
• 1 egg (s)
• breadcrumbs
• Butter, for frying

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Instructions

1. Peel the potatoes and cook in a little salted water.
2. Roast the pine nuts dry in a pan and then transfer them to a bowl.
3. In the meantime, peel the shallot and dice it finely. Cut the stalk from the savoy cabbage, possibly also cut out thick ribs. Finely chop the savoy cabbage.
4. Melt the butter in a pan over medium heat, add the shallot cubes and sauté. Add the savoy cabbage, season with salt, pepper, put the lid on, reduce the heat and simmer for about 5 minutes.
5. Finely chop the tomatoes and add to the savoy cabbage, leave to stand briefly on the switched off stove.
6. When the potatoes are done, drain them off, mash them with a potato masher and season with nutmeg. Put in the bowl with the pine nuts and let cool down a little. Stir the egg into the potato mixture, then add the savoy cabbage and mix everything evenly and season with salt and pepper.
7. Shape the dough into small cookies. If the dough sticks, work in some breadcrumbs.
8. Fry in portions in a pan over medium heat until golden brown.
9. From the amount of dough you get about 18 cookies 5.5 cm in diameter and 1.5 cm in height.