Potato Bulette "Old Fritz"

Name: Potato Bulette "Old Fritz"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 1 pck (400 g each) strained tomatoes; 75 g dried cranberries; 1 TABLESPOON redcurrant jelly; 7-10 Tbsp Salt; 1.2 kg waxy potatoes; 50 g Potato flour; 2 Eggs (Gr. M); 7-10 Tbsp Pepper; 4 TABLESPOONS clarified butter; 400 g Mett (seasoned minced pork)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Frederick the Great used his "Potato Order" to ensure that the still foreign tuber was cultivated everywhere in Prussia. The buffers filled with ground pork would certainly have suited him

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1 red chilli pepper
2 TABLESPOONS Olive oil
1 pck (400 g each) strained tomatoes
75 g dried cranberries
1 TABLESPOON redcurrant jelly
7-10 Tbsp Salt
1.2 kg waxy potatoes
50 g Potato flour
2 Eggs (Gr. M)
7-10 Tbsp Pepper
4 TABLESPOONS clarified butter
400 g Mett (seasoned minced pork)

Directions

1
For the tomato sauce, peel onions and garlic. Finely dice 1 onion and garlic. Cut the chilli lengthwise, remove seeds, wash and chop finely. Heat the oil. Fry the diced onion, garlic and chilli in it. Add strained tomatoes, cranberries and jelly, bring to the boil. Simmer sauce for about 5 minutes. Season with salt.
2
For the buffers, peel, wash and finely grate the potatoes. Grate the remaining onion with the potatoes. Stir in potato flour and eggs. Season potato dough with salt and pepper.
3
Heat clarified butter in portions in a coated pan. Add 3 heaps of dough with a tablespoon to the pan, spread flat and fry for 2-3 minutes. Press 1 portion of minced meat (approx. 30 g each) flat with moistened hands and place on the buffers. Press lightly and spread a little more of the buffer dough on the mince. Turn the buffers and fry for another 2-3 minutes until golden brown. Place the finished buffers on a plate and keep warm in a preheated oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Bake 9 more buffers from the remaining potato dough and minced meat.