John Myers
Ingredients for 2 servings:
- 200 g sauerkraut, fresh
- 3 m.-sized potatoes
- 1 medium-sized onion(s), chopped
- 3 eggs, size L
- Caraway seeds
- 1 tsp salt and pepper
- Coconut oil
- 1 cucumber(s)
- 300 g natural yogurt
- vegetable broth
- 1 tbsp dill
- Pepper, from the mill
- Radish sprouts
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Puffers: Place the sauerkraut in a colander and drain. Peel and grate the potatoes, sprinkle with salt, and let them drain in a colander, as the salt releases a lot of water. Now peel and grate the onion. Place everything in a bowl, add the eggs, add more salt if desired, and grind a little pepper, and mix well. Heat one or two pans and add a little coconut oil—I used two pans here and filled large puffs. Turning the puffs is the tricky part. You have to slide the puffs onto a plate, turn the pan over the plate, and then turn the plate over. Be careful, it might be hot—or add the mixture by the spoonful to the pans and fry. I added caraway seeds, which was a tasty variation, but you can also leave it out. Yogurt and cucumber salad: Peel the cucumber and cut it into a bowl, either using a grater or thinly sliced by hand. Add the spices, mix well, and finally stir in the yogurt. Let it sit for a while. Then, garnish with radish sprouts.
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