Large sauerkraut buffers

Name: Large sauerkraut buffers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Sauerkraut; 1 Onion; 150 g Carrots; 400 g Potatoes; 1 collar Dill; 75 g Schmand; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40-50 g Butter or margarine

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Sauerkraut
1 Onion
150 g Carrots
400 g Potatoes
1 collar Dill
75 g Schmand
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40-50 g Butter or margarine

Directions

1
Drain the sauerkraut well. Peel and finely chop the onion. Clean, wash and roughly grate the carrots. Wash, peel and coarsely grate potatoes. Wash dill, dab dry and chop finely, except for a little for garnishing. Mix sour cream, eggs, dill, onions, some salt and pepper.
2
Mix in sauerkraut, carrots and potatoes. Heat approx. 20 g fat in a large pan (approx. 26 cm Ø) and add half of the buffer mixture. Press a little bit flat and fry on medium heat for 5-6 minutes. Slide onto a flat large lid, turn back into the pan and fry the other side for about 5 minutes. Fry the rest of the buffer mixture as well and serve garnished with dill