Potato fritters on red cabbage salad

Ingredients for 2 servings:

• 400 g potatoes, peeled, cut into large cubes
• 1 egg yolk
• 2 tbsp flour
• Salt and pepper from the mill
• nutmeg
• 1 pinch(s) of sugar
• 400 g red cabbage
• 25 g sunflower seeds
• 1 apple, peeled and coarsely grated
• 4 tsp rapeseed oil
• 3 tbsp balsamic vinegar, lighter
• 1 tbsp, heaped parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the potatoes in boiling salted water over medium heat for about 15 minutes. Meanwhile, prepare the red cabbage salad. Remove the stalks from the red cabbage and shred the cabbage into strips. Lightly toast the sunflower seeds in a dry pan with a pinch of sugar for about 2 minutes, then transfer to a plate. Wipe the pan clean with kitchen paper. Add the red cabbage to the cleaned pan with 2 teaspoons of oil and heat. Fry for about 5 minutes. Season with salt, pepper, and 1 teaspoon of sugar. Deglaze with balsamic vinegar and 4 tablespoons of water. Sauté for about 3 minutes, then set aside. Drain the potatoes and press them through a potato ricer. Add the egg yolk and flour, season generously with salt, pepper, and nutmeg, and knead everything into a dough. If the dough is too soft, add a little more flour. Form the dough into about 8 small balls. Flatten the balls slightly to form cakes. Heat 2 teaspoons of oil in a second pan over medium heat and fry the potato cakes for about 2 minutes on each side until golden brown. Drain on kitchen paper. Mix the grated apple into the salad and season with salt and pepper, if desired. Serve the fried potato cakes with lukewarm red cabbage and apple salad on plates, sprinkle with parsley and sunflower seeds, and serve.