Potato and cheese patties

Ingredients for 3 servings:

• 200 g floury potatoes
• 200 g dumpling bread
• 200 g cheese, e.g. mountain cheese or Emmental
• 2 eggs
• 125 ml milk
• 2 onions
• salt and pepper
• some nutmeg
• some marjoram, shredded
• Oil for frying
• Butter for frying
• 1 cup sour cream
• 1 cup crème fraîche
• 1 garlic clove(s)
• 1 tbsp herbs, frozen, e.g. 8 herb mixture
• some salt and pepper
• 125 g mixed leaf lettuce
• ½ orange(s)
• 1 tsp mustard, sweet
• 1 tsp maple syrup
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

simple, vegetarian

Boil the potatoes, let them cool briefly, and then coarsely grate them. Cut the cheese into small cubes. Finely chop the onions, roast them, and let them cool. Soak the dumpling bread in eggs and milk. If the mixture is too dry, add a little more milk. Then add the remaining ingredients and form them into patties. Then fry them in a mixture of oil and butter. They turn out perfectly if you fry them on full power for 1-2 minutes and then fry them on medium to high power until they are nice and crispy. The herb sauce dip and leaf lettuce mix go perfectly with this as a side dish. For the dip, press the garlic clove and mix all the ingredients together. For the salad dressing, squeeze half an orange and mix it with the other ingredients.