Potato burgers with creamed savoy

Name: Potato burgers with creamed savoy
Yield: 1
Ingredients: 800 g floury potatoes; 1 kg Savoy cabbage; 1 Onion; 100 g streaky smoked bacon; 1 TABLESPOON + 50 g flour; 100 ml Milk; 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 Eggs (Gr. M); 50 g Low-fat curd; 1-2 TABLESPOONS clarified butter; 1/2 bunch Parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

800 g floury potatoes
1 kg Savoy cabbage
1 Onion
100 g streaky smoked bacon
1 TABLESPOON + 50 g flour
100 ml Milk
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 Eggs (Gr. M)
50 g Low-fat curd
1-2 TABLESPOONS clarified butter
1/2 bunch Parsley

Directions

1
##Cover the potatoes and cook them in water for about 20 minutes. In the meantime clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips.
2
##peel onion## and chop finely.
3
Drain, rinse and peel the potatoes. Press them through a potato ricer while still hot. Leave to cool down a little.
4
Finely dice the bacon. In a large saucepan, drain and remove crisply. Sauté the savoy cabbage in bacon fat while turning. Sprinkle with 1 tbsp. flour and sauté briefly. Stir in milk and cream, bring to the boil, cover and stew for about 15 minutes.
5
Season to taste with salt and pepper.
6
Knead potatoes with eggs, onion, half bacon cubes, 50 g flour and quark. Season with salt, pepper and nutmeg. Form 8 meatballs from the mixture.
7
Heat the lard in a large pan. Fry the potato buffalo on each side at medium heat for 3-4 minutes until golden brown. Add the rest of the bacon and heat up again.
8
Wash parsley and shake dry, chop. Serve the potato burgers with savoy cabbage. Sprinkle with the bacon and parsley.