Sauerkraut and bacon cakes

Ingredients for 4 servings:

• 80 g bacon, diced
• 30 g onion(s), finely diced
• 1 tbsp rapeseed oil
• 350 g sauerkraut, from the can, well squeezed
• 2 eggs, size M
• 150 g cream
• 100 g milk
• 60 g flour
• 1 tsp, leveled baking powder
• ½ tsp paprika powder
• ¼ tsp Pul Biber
• salt and pepper
• Sugar
• 250 g herb curd
• 2 tbsp, heaped parsley, freshly chopped
• 2 tbsp, heaped chives
• 4 spring onions
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

baked in a muffin tin

Brown the bacon cubes in oil, add the onion cubes and cook briefly. Finely chop the sauerkraut. Whisk together the milk, cream, eggs, flour, and baking powder. Season with salt, pepper, sugar, paprika, and chili powder. Let stand for 10 minutes. Mix the herb curd with the parsley and chives. Cut the spring onions into rolls. Mix the bacon and onions with the sauerkraut and cream of milk. Lightly grease muffin tins and divide the batter between the cases. Bake in the oven at 200°C (top/bottom heat) for 20-25 minutes. Place the finished cakes on plates. Place a topping of the herb curd on top and sprinkle with spring onions. A green salad of your choice goes well with this.