Potato Pumpkin Balls

Ingredients

• 2 teaspoons salt
• 1 grapefruit
• 1 pinch sugar
• 2 tbsp olive oil
• Salt
• 1 Red Onion
• nutmeg
• flour (for working)
• 80 g breadcrumbs (or white bread crumbs)
• vegetable oil (for frying)

Instructions

1. 1.

   Peel, wash and cut the potatoes into large pieces. Cut the pumpkin into pieces as well and cook together with the potatoes in salted water for about 20 minutes.

2. 2.

   Wash, clean and break up the salad into small pieces. Peel the grapefruit thoroughly and remove the segments. Squeeze the juice from the remaining fruit flesh and mix it with sugar and oil. Season with salt. Peel the onion, halve it and cut into strips.

3. 3.

   Drain the vegetables, let them steam dry and press together through a potato masher. Let cool. Separate the eggs and add the yolks with some flour and thyme to the vegetable mixture. Season with salt and nutmeg. Knead into a smooth dough, adding only enough flour so that the dough no longer sticks to the hands.

4. 4.

   Preheat the oven to 200°C (392°F) with lower and upper heat.

5. 5.

   Shape small balls from the dough using floured hands. Whisk the egg whites and coat the balls in them. Roll the balls in breadcrumbs and fry portions in hot oil (about 170°C/338°F) for 3-4 minutes until golden brown. Drain on kitchen paper.

6. 6.

   Mix the salad ingredients with the dressing and fill small bowls. Serve with the balls.