potato fritters

Ingredients for 6 servings:

• 1 kg potatoes, floury
• Salt
• 50 g pumpkin seeds
• 2 small onions
• 1 medium-sized garlic clove(s)
• 5 tbsp oil
• Parsley
• pepper
• 2 m.-sized eggs
• some flour
• breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also delicious for a picnic

Wash and peel the potatoes and boil in a pot of salted water for about 30 minutes. Meanwhile, roast the pumpkin seeds in a pan without fat, then chop them. Peel the onion and garlic, finely dice them and sauté them in a pan with 1 tablespoon of oil. Pluck the parsley from the stalks and chop the leaves, then add them to the onion and garlic mixture along with the pumpkin seeds. Drain the potatoes and mash them. Mix the onion mixture with the potatoes and season with salt and pepper. Let it stand for about 20 minutes. Beat the eggs. Form the potato mixture into small balls and flatten them. Coat the balls first in flour, then in the egg and finally in the breadcrumbs. Heat the remaining oil in batches in a pan. Brown the meatballs for about 5 minutes until golden brown.