potato fritters

Ingredients for 4 servings:

• 500 g floury potatoes, roughly diced
• 250 g carrot(s), roughly diced
• 100 g spring onions, cleaned, cut into thin rings
• 150 g bacon, finely diced
• 100 g cave cheese, finely seasoned, diced
• 1 tbsp, heaped celery leaves, washed, finely chopped
• 1 tbsp, heaped lovage, washed, finely chopped
• 3 eggs
• 3 tbsp, heaped cornstarch
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• n. B. smoked salt, alternatively table salt
• Flour for breading
• Breadcrumbs for coating
• e.g. fat for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

a great recipe from the leftover kitchen

Wash and peel the potatoes and carrots, boil them in salted water until tender, then steam them and set aside to cool. Fry the bacon cubes in a hot pan, add the prepared spring onions and fry with the bacon until the mixture begins to brown. Then set aside to cool. Separate the egg yolks from the egg whites and place them in a mixing bowl. Place the egg whites in a deep plate. Finely mash the potatoes and carrots and add them to the mixing bowl with the egg yolks along with the bacon, onions and the remaining ingredients. Knead with a food processor for about 5 minutes. Season with salt. Place the dough in the refrigerator for 1 hour. Form the mixture into small meatballs. Coat them one after the other in flour, then in egg white and finally in breadcrumbs. Fry or deep-fry the meatballs in a greased pan until they begin to brown.