Salmon Patties with Potatoes

Ingredients

• 400 g sauerkraut (ready to eat)
• 125 g boiled potatoes (1–2 pieces; cooked, from yesterday)
• 0.5 onion
• 200 g Salmon fillet
• 1 egg
• 50 g spelt whole‑grain flour
• Pepper
• 250 g quark (20% fat in the tub)
• Salt
• 0.5 bunch Parsley (10 g)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Drain the sauerkraut in a sieve, squeeze out excess liquid, then chop finely. Peel and grate the potatoes. Peel and finely chop the onion. Rinse the salmon fillet, pat dry, and roughly chop it. Mix everything in a bowl with egg, flour, and pepper. Cover and refrigerate for at least 15–20 minutes.

2. 2.

   Whisk the quark with 3–4 tbsp water until smooth, seasoning with salt and pepper. Wash, dry, and finely chop the parsley. Fold half of the parsley into the patty mixture and shape into eight patties.

3. 3.

   Heat rapeseed oil in a large pan. Fry the salmon patties with potatoes on both sides for 3–4 minutes each at medium heat. Sprinkle with remaining parsley and serve with quark sauce.