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Potato balls with almonds

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Ingredients for 6 servings:

  • 1 kg potato(s), floury
  • 2 eggs
  • ½ dl cream
  • 4 tbsp cheese, freshly grated Sbrinz-
  • 1 tsp caraway seeds (if you like)
  • 3 tbsp almond flakes
  • Salt and pepper, little
  • Nutmeg, freshly grated
  • some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian or as a side dish to meat or fish

Peel the potatoes and cut into chunks. Cover and boil in salted water until soft, then drain and dry them. Rice them through a potato ricer and let cool slightly. Separate the eggs. Mix the egg yolks with the cream, Sbrinz, and caraway seeds into the mashed potatoes and season with salt, a little pepper, and nutmeg. Beat the egg whites until stiff and carefully fold them into the potato mixture. Scoop the balls with an ice cream scoop and place them in a well-buttered baking dish. Sprinkle with the flaked almonds. Bake the potato balls for about 20 minutes at 180°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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