Potato and sauerkraut patties

Ingredients for 1 servings:

• 950 g potatoes (old)
• 500 g sauerkraut
• 1 tsp paprika granules
• 1 tsp salt, if needed
• 1 pinch(s) of sugar
• 100 g sunflower seeds, grind (almond mill, for example)
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, vegan

Peel and grate the potatoes, using a hand blender if necessary. Place them in a linen cloth, twist the top and bottom to allow the potato juices to flow out, and collect the liquid. Once the starch has settled, carefully drain off the liquid. Combine the starch and mashed potatoes in a bowl. Chop the sauerkraut and squeeze it out in a (same) linen cloth. Retain this liquid; you might need it later. Add the sauerkraut to the mashed potatoes, paprika granules, salt (if desired), sugar, and ground sunflower seeds. Mix well, ideally with one hand, as this will give you an immediate feel for the consistency. Form patties with your hands and fry them in hot fat on both sides over reduced heat. No additional thickener is needed. My own recipe