Potato Sauerkraut Patties with Crème Fraîche and Smoked Salmon

Ingredients

• 1 onion
• 750 g potatoes (mostly waxy)
• 250 g sauerkraut
• 2 tbsp flour
• 2 Eggs (size M)
• Salt
• freshly ground pepper
• 8 tbsp oil
• 2 tbsp crème fraîche
• 150 g smoked salmon (sliced)
• dill (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. Peel, wash, and grate the potatoes coarsely. Drain the sauerkraut with kitchen paper, cut it into smaller pieces with scissors, and mix it with the flour, grated potatoes, and diced onion. Whisk the eggs and fold them in. Season with salt and pepper.

2. 2.

   Heat oil in a large non‑stick pan in batches. Drop 1–2 tablespoons of potato mixture into the pan, flatten slightly, and fry until golden brown on both sides. Drain briefly on kitchen paper.

3. 3.

   Serve the patties topped with crème fraîche and smoked salmon slices, garnished with dill.