Vegetarian Potato and Sauerkraut Patties
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g potatoes, floury boilin
- 200 g sauerkraut, cooked
- 1 onion (s)
- 2 spring onion (s)
- some oil to sauté
- 1 egg (s)
- 1 tablespoon cornstarch
- 1 teaspoon horseradish, grated
- salt and pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook with the skin in salted water for about 25 minutes.
- In the meantime, drain the sauerkraut in a sieve, then squeeze it out well and cut finely.
- Dice the peeled onion. Clean and wash the spring onions and cut into fine rings. Steam both together in a little oil.
- Let the cooked potatoes steam out well, then peel them and put them through a potato press or mash them with the potato masher.
- Mix the sauerkraut, steamed onions, egg and cornstarch into the potatoes, season with horseradish, salt and pepper.
- Shape the mixture into six patties and fry them until golden brown on both sides in the hot oil.
- Herbal quark and / or salads go well with it and, as a non-vegetarian side dish, smoked salmon with a dollop of sour cream.
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