John Myers
Ingredients for 3 servings:
- 5 floury potatoes (approx. 600 g)
- salt and pepper
- 20 g butter
- 1 egg(s)
- ½ tsp sweet paprika powder
- ½ tsp onion powder
- 60 g flour and some flour for shaping and for the board
- Oil for frying
- 200 g sour cream
- 70 g salad mayonnaise
- ¼ tsp chili flakes
- 2 tbsp chives
- salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
We start with the potatoes, which first need to be peeled and roughly diced. They are then boiled in lightly salted water until tender. This takes 15-20 minutes, depending on the size of the cubes. Drain the water and place the potatoes in a bowl, where they should cool slightly for about 15 minutes. You can use this time to prepare the dip. It’s quick and easy to make. Simply mix the sour cream with the salad mayonnaise, chili flakes, salt, pepper, and chives. Once the potatoes have cooled slightly (they should still be warm), mash them roughly with a potato masher and add the remaining ingredients: pepper, salt, butter, egg, sweet paprika, and onion powder. The mixture is then mashed very finely until it resembles a creamy consistency. Finally, stir in the flour. With lightly floured hands, you can then shape the potato dough into small balls, which you then place on a floured board (the flour on the board is important, because otherwise they will stick). Once that’s done, you can fry them in a non-stick pan with plenty of oil until golden brown. Please be careful not to set the heat too high, as otherwise they will burn very quickly. Once they’re done, briefly place them on some kitchen paper so that the excess fat can drip off. You can then serve them with the dip and a fresh salad.
Facebook Comments