Cabbage Patties

Ingredients

• 600 g starchy potatoes
• Salt
• 400 g savoy cabbage
• 2 Eggs
• 2 tbsp potato starch
• nutmeg
• 1 tbsp spelt flour
• 1 tbsp clarified butter (for frying)
• 100 g smoked salmon
• 0.5 bunch dill (10 g each)
• 2 tbsp low-fat quark
• 200 g Sour Cream
• Salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes and cook them in a pot of boiling salted water for about 30 minutes. Drain, peel, press through a potato masher into a mixing bowl and let steam off. Wash, trim, and blanch the cabbage in salted water for 4–5 minutes. Shock, pat dry, finely chop, and mix with the eggs into the potatoes. Knead in a little starch if needed to form a well-formed dough. Season with salt and nutmeg.

2. 2.

   On a floured work surface shape the dough into a roll (3‑4 cm diameter) and cut 1–2 cm thick patties. Fry in clarified butter over medium heat for about 2–3 minutes on each side until golden brown.

3. 3.

   Wash, dry, and finely chop the dill. For the sauce finely chop the salmon, mix with dill, quark, and sour cream, and season with salt and pepper. Plate the cabbage patties with the sauce and garnish with dill.