Bacon dumplings with sage butter

Ingredients for 2 servings:

• 60 g bacon, diced
• 500 potatoes, floury
• 1 egg(s)
• 50 g potato starch
• 1 m.-large onion(s), finely chopped
• 1 large cucumber(s)
• 2 tbsp vinegar, light
• some salt and pepper
• 2 tbsp oil, neutral
• 1 pinch(s) of sugar
• 4 sage leaves
• 5 tbsp butter
• 4 leaves sage, cut into strips

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with cucumber salad

Fry the bacon cubes without any fat and fry slowly over a low to medium heat until slightly crispy. Cook the potatoes in salted water for 20 minutes, rinse well, peel and press or mash with a potato ricer. Knead with the egg, starch, bacon and a little salt. Let cool slightly and then form 8 dumplings with wet hands. For the cucumber salad, wash the cucumber and finely slice it. Make a vinaigrette with vinegar, oil, salt/pepper and sugar, mix with the cucumber slices and the onion. Let it simmer. Add the dumplings to boiling salted water, reduce the heat to low and let simmer for 15-20 minutes. When they float to the surface, remove and drain. Melt the butter in a large pan and fry the sage leaves, remove from the pan and then fry the dumplings on all sides. Serve with toasted sage leaves and fresh sage strips. Serve with the cucumber salad.