Potato and sauerkraut patties (vegetarian)

Ingredients for 2 servings:

• 350 g potatoes, floury
• 200 g sauerkraut, cooked
• 1 onion(s)
• 2 spring onions
• some oil for sautéing
• 1 egg(s)
• 1 tbsp cornstarch
• 1 tsp horseradish, grated
• salt and pepper
• Oil for frying

Instructions

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

ideal for using up leftover sauerkraut

Wash the potatoes and cook them with the skin on in salted water for about 25 minutes. In the meantime, drain the sauerkraut in a sieve, then squeeze the water well and chop finely. Finely dice the peeled onion. Trim and wash the spring onions and slice them into fine rings. Sauté both together in a little oil. Steam the cooked potatoes thoroughly, then peel them and put them through a potato ricer or mash them with a potato masher. Mix the sauerkraut, sautéed onions, egg and cornstarch with the potatoes, season with horseradish, salt and pepper. Form six patties from the mixture and fry in hot oil until golden brown on both sides. Serve with herb quark and/or salads, and as a non-vegetarian side dish, smoked salmon with a dollop of sour cream.