Summary

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

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Instructions

1. Wash the potatoes and cook with the skin in salted water for about 25 minutes.
2. In the meantime, drain the sauerkraut in a sieve, then squeeze it out well and cut finely.
3. Dice the peeled onion. Clean and wash the spring onions and cut into fine rings. Steam both together in a little oil.
4. Let the cooked potatoes steam out well, then peel them and put them through a potato press or mash them with the potato masher.
5. Mix the sauerkraut, steamed onions, egg and cornstarch into the potatoes, season with horseradish, salt and pepper.
6. Shape the mixture into six patties and fry them until golden brown on both sides in the hot oil.
7. Herbal quark and / or salads go well with it and, as a non-vegetarian side dish, smoked salmon with a dollop of sour cream.