Summary

Ingredients

• 1 ½ kg vegetables, e.g. B Potatoes, carrots, celery, fennel, kohlrabi, leeks and onions
• 2 egg (s)
• Breadcrumbs
• salt and pepper
• nutmeg
• Grains at will
• Clarified butter
• 2 cups sour cream
• Herbs, fresh, at will

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Instructions

1. Roughly grate the vegetables (you can choose what tastes good here. However, it is advisable to use at least one flavor-intensive vegetable, such as celery, as otherwise the buffers will taste a little weak.) Grate coarsely with the food processor. Mix with the eggs and add enough breadcrumbs to make a malleable mass. Season well with salt, pepper and nutmeg and mix in the grains as desired. Tip: fry a sample buffer and then add seasoning if necessary.
2. Form small buffers from 2 tablespoons each and fry them slowly in clarified butter at a rather low temperature. Warning, the buffers turn brown quickly!
3. For the sauce, mix the sour cream with the herbs. The sauce stays cold.